Food Service Director

Aramark • Dallas, TX

1d • Onsite

About The Position

Aramark Healthcare+ is seeking a Food Service Director to join their team at Methodist Dallas Medical Center in Dallas, TX. The Food Service Director is a management position responsible for developing and executing dining solutions to meet customer needs and tastes. Oversees and manages dining operations where customers order prepared foods from a menu.

Requirements

• Minimum of 5 years of Food Service Director experience
• Minimum of 2-5 year of expereince in an acute care hospital setting
• Bachelor’s degree or equivalent operational leadership experience
• Proven ability to improve patient satisfaction scores through food quality, service execution, and patient experience initiatives
• Strong financial acumen, including budgeting and oversight of retail and catering operations
• Exceptional communication and relationship-building skills with clients, hospital stakeholders, and internal teams
• Ability to lead large, complex food service teams in a high-volume healthcare environment
• Ability to provide excellent customer service aligned with Aramark Healthcare standard
• Ability to maintain strong cross-functional partnerships to deliver a unified food service experience
• Ability to lift up to 50 lbs and stand for extended periods as required by operations

Responsibilities

• Lead, mentor, engage and develop teams to maximize their contributions, including recruiting, assessing, training, coaching and managing performance
• Ensure food services appropriately connect to the Executional Framework
• Coach employees by creating a shared understanding of 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 processes and systems
• Build revenue and manage budget, including cost controls related to 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 the Aramark agenda for labor and food initiatives
• Create value through efficient operations, appropriate cost controls and profit management
• Ensure 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 safety, health, wage and hour requirements
• Establish and maintain systems and procedures for ordering, receiving, storing, preparing and serving food-related products, including menu planning and development
• Develop operational component forecasts, explain variances, and manage component accounting functions
• Ensure sanitation and safety requirements are met in all assigned areas
• Coordinate and supervise unit personnel related to production, merchandising, quality, cost control, labor management and employee training
• Recruit, hire, develop and retain frontline team members
• Conduct periodic inventories
• Maintain records to comply with Aramark, government and accrediting agency standards
• Interact with client management and maintain effective client and customer relationships at all organizational levels
• Participate in the sales process and contract negotiations as applicable
• Identify opportunities to implement new products and services that support sales growth and client retention
• Manage front-of-house dining operations, including cafeteria and residential dining facilities
• Develop and implement food service plans aligned with the client’s mission and vision, including sustainable practices

What This Job Offers

• Job Type: Full-time
• Career Level: Manager