Operational Excellence Director II

Aramark•Dallas, TX

2d•Remote

About The Position

The Operational Excellence Director II will act as the primary liaison for Food & Labor Management within a designated Region. This role involves leading the training, implementation, monitoring, and communication of Food and Labor Management standards, processes, costs, and productivity across the Region. The Director will be responsible for ensuring productivity targets are met, analyzing indicators to identify opportunities, and driving accountability by working closely with Regional Vice Presidents and District Managers. This position requires identifying root causes of process breakdowns, recommending corrective actions, and supporting their execution. The Director will also provide subject matter expertise to develop and refine operational support tools and content, including training materials. Collaboration with the Student Nutrition OpX Team for menu development and with Supply Chain resources for product and vendor compliance is essential. Additionally, the role supports culinary standardization, new business mobilization, menu refinement, nutritional analysis to meet federal regulations, and conducts nutrition counseling as needed. A key responsibility is directing the identification and development of new projects, standards, processes, and cost/quality improvement initiatives.

Requirements

BS in Nutrition and/or Registered Dietitian
5+ years of operations leadership experience
Strong working knowledge of the Prima Product System preferred
Computer skills including Microsoft Word, Excel and PowerPoint
Excellent oral, leadership and communication skills
Project management experience
People development experience
Ability to deal with ambiguity, work in a dynamic fluid environment and effectively cope with change

Nice To Haves

Demonstrate a strong aptitude for leadership, communication skills, personnel development and training
Have multi-level operations experience
Self-starter, be able to work effectively with little supervision
Be willing to travel up to >50% of the time
Exhibit an aptitude and track record of being able to influence others without formal authority
Project a high level of maturity and leadership skills
Possess strong analytical skills, results oriented
Manages projects to meet objective, budget and timeline goals

Responsibilities

Act as primary liaison for the Food & Labor Management in a Region.
Lead the training, implementation, monitoring/measurement and progress communication of Food and Labor Management standards, processes, cost and productivity throughout the Region.
Ensure Food and Labor productivity performance is met within the Region, analyze indicators, results and behaviors to identify opportunities.
Responsible for driving accountability and outcomes working closely with RVP & DM’s.
Identify root causes in process breakdown, make recommendations for corrective actions and support execution and improvement.
Provide content subject matter expertise and support to develop and refine content and operational support tools (i.e., on-the-job learning aids, multi-media training, ILT, Train the Trainer support).
Support the development of Student Nutrition culinary menu development for Regional and Tiered Menus.
Collaborates with Student Nutrition OpX Team on new product/recipe development opportunities.
Collaborates with Supply Chain resources to support management and communication of specified product and authorized vendor compliance.
Support all culinary related standardization and compliance initiatives, as well as new business mobilization and retention activities.
Support field with menu refinement and nutritional analysis to meet federal regulations.
Conducts nutrition counseling and consultations for consumers as needed.
Direct the identification and development of new projects, standards, processes and cost/quality improvement initiatives.