Food Service Director

Aramark

1d•Onsite

About The Position

Aramark Student Nutrition provides food and nutrition services to over 350 school districts in the U.S., offering a variety of dining options including breakfast and lunch programs, after-school snacks, catering, nutrition education, and retail operations. The company partners with schools to create culinary experiences that propel students to success, aiming to provide healthy, nutritional meals with a stellar dining experience. Aramark is seeking an experienced Food Service Site Director to manage dining operations, innovate solutions, and execute plans to ensure customer satisfaction. This role involves leadership, skill development in meeting Aramark and client goals, and a strong focus on safety, teambuilding, and operational excellence to make a meaningful difference daily.

Requirements

Meaningful experience in service industry, contract services, or hospitality environment, including managing teams.
Strong analytical, project planning, and financial management skills.
Ability to communicate effectively with clients, customers, colleagues and staff.
Must be able to stand for extended periods of time.

Nice To Haves

Bachelor's degree level education highly preferred in an area of Food Service, Hospitality, Facilities, or Business Management.

Responsibilities

Lead, mentor, engage and develop teams to maximize their contributions, including recruiting, assessing, training, coaching, and managing performance.
Coach employees by creating a shared understanding of what needs to be achieved and how to execute. Reward and recognize employees.
Develop and maintain effective client and customer rapport for mutually beneficial business relationship. Demonstrate excellent customer service using Aramark's standard model.
Identify client needs and effectively communicate operational progress.
Adopt Aramark processes and systems.
Build revenue and manage budget, including cost controls with regard to food, beverage, and labor.
Ensure full compliance with Operational Excellence fundamentals, including food and labor.
Direct and oversee operations related to production, distribution and foodservice.
Maintain a safe and healthy environment for clients, customers, and employees.
Build and develop supervisory staff to become future leaders
Comply with all applicable policies, rules, and regulations, including but not limited to those relating to safety, health, wage and hour.