Food Service Director

Aramark•Johns Creek, GA

2d•Onsite

About The Position

The Food Service Director is a management position responsible for developing and executing dining solutions to meet customer needs and tastes. This role oversees and manages dining operations where customers order prepared foods from a menu. The director leads, mentors, and develops teams, ensures safety and sanitation standards, manages client relationships, and is accountable for financial performance including budget management, cost controls, and P&L statements. They are also responsible for implementing and maintaining operational excellence, directing production and distribution, and ensuring compliance with all policies and regulations. Key responsibilities include establishing and maintaining systems for food ordering, receiving, storing, preparing, and serving, as well as menu planning. The director develops operational forecasts, manages accounting functions, coordinates unit personnel, recruits and retains staff, conducts inventory, and interacts with client management. They also look for opportunities to implement new products and services to support sales growth and client retention, and manage the front of the house of dining operations, developing and implementing food service plans aligned with the client's mission and vision, including sustainable practices.

Requirements

At least 4 years of experience
At least 1-3 years of experience in a management role
Previous experience in food service
A bachelor’s degree or equivalent experience
Strong communication skills
Ability to develop and maintain effective client and customer rapport for mutually beneficial business relationships
Ability to demonstrate excellent customer service using Aramark's standard model
Ability to maintain an effective working relationship with other departments to a unified food service experience for all customers
Requires occasional lifting, carrying, pushing, and pulling up to 50 lb.
Must be able to stand for extended periods of time.

Responsibilities

Lead, mentor, engage and develop teams to maximize their contributions, including recruiting, assessing, training, coaching and managing performance
Ensure food services appropriately connects to the Executional Framework
Coach employees by creating a shared understanding about what needs to be achieved and how to execute
Reward and recognize employees
Ensure safety and sanitation standards in all operations
Identify client needs and effectively communicate operational progress
Adopt Aramark process and systems
Build revenue and manage budget, including cost controls regarding food, beverage and labor
Ensure the completion and maintenance of P&L statements
Achieve food and labor targets
Manage resources to ensure quality and cost control within budgetary guidelines
Implement and maintain Aramark agenda for both labor and food initiatives
Create value through efficient operations, appropriate cost controls and profit management
Full compliance with Operational Excellence fundamentals, including food and labor
Direct and oversee operations related to production, distribution and food service
Maintain a safe and healthy environment for clients, customers and employees
Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour
Establish and maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food related products, as well as menu planning and development
Develops operational component forecasts and can explain variances. Responsible for components accounting functions.
Ensures that requirements for appropriate sanitation and safety levels in respective areas are met
Coordinates and supervises unit personnel regarding production, merchandising, quality and cost control, labor management and employee training
Recruits, hires, develops and retains front line team.
Conducts period inventory
Maintains records to comply with ARAMARK, government and accrediting agency standards
Interacts with Client Management and maintains effective client and customer relations at all levels with client organization
May participate in sales process and negotiation of contracts
Looks for opportunities to implement new products and services which support sales growth and client retention
Manage the front of the house of the dining operation (Cafeteria/ Residential Dining Facility)
Develop and implement food service plans aligned with the client's mission and vision, to include sustainable practices