Traveling Food Service Director

Aramark•Dallas, TX

5h•Onsite

About The Position

The Traveling Food Service Director is a management position within the Aramark Healthcare+ West Region, responsible for providing hands-on leadership and operational support across acute care accounts. This role involves developing and executing dining solutions to meet customer needs and tastes. It requires 100% travel and provides on-site leadership for vacant, transitioning, or challenged operations, often serving as the most senior leader at the account. The director oversees and manages dining operations where customers order prepared foods from a menu. The role also involves quickly assessing and stabilizing operations upon assignment to new locations, demonstrating strong leadership presence and sound judgment in dynamic and unfamiliar environments, and ensuring food services appropriately connect to the Executional Framework.

Requirements

Minimum of 5 years of experience as a Food Service Director within acute care healthcare environments
Requires a bachelor’s degree or equivalent experience
Strong communication skills
Ability to step into leadership gaps and serve as the most senior on-site leader when assigned
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
Must be willing and able to travel 100% and live near a major airport

Nice To Haves

CDM certification
Registered Dietitian (RD)

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
Quickly assess and stabilize operations upon assignment to new locations
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
Demonstrate strong leadership presence and sound judgment in dynamic and unfamiliar environments
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 frontline team members
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
Travel extensively across the West Region with flexibility regarding assignment length and location