Food Service Site Director

Aramark•City of Rye, NY

9d•$70,000 - $80,000•Onsite

About The Position

Aramark Student Nutrition provides food and nutrition services to over 350 school districts in the U.S. It offers public and private education institutions a variety of dining options including breakfast and lunch programs, after-school snacks, catering, nutrition education and retail operations. We partner with schools to create culinary experiences that propel students to success. Our goal is to provide healthy, nutritional meals with a stellar dining experience for our communities. We’re looking for an experienced, rockstar Food Service Site Director who is ready to manage our dining operations, innovate solutions, and execute brilliant plans to keep our customers happy and constantly amazed. Not only will you be a true leader on our team, but you’ll also have the chance to grow your skill set in meeting Aramark and client goals. Your keen focus on safety, teambuilding, and operational excellence will help us succeed, open doors in your career, and make a meaningful difference every day.

Requirements

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

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.