UCA - Food Service Director
This job is no longer available
There are still lots of open positions. Let's find the one that's right for you.
About The Position
The Food Service Director is a pivotal management role responsible for developing and executing dining solutions that cater to customer needs and preferences. This position oversees and manages dining operations where customers order prepared foods from a menu, ensuring that the service provided meets the highest standards of quality and efficiency. The Food Service Director plays a crucial role in leading and mentoring teams, fostering an environment that maximizes employee contributions through effective recruitment, training, coaching, and performance management. This includes creating a shared understanding of goals and expectations, recognizing and rewarding employee efforts, and maintaining safety and sanitation standards across all operations. In addition to leadership responsibilities, the Food Service Director is tasked with building and maintaining strong client relationships. This involves identifying client needs, effectively communicating operational progress, and ensuring that the food services align with the Executional Framework established by Aramark. Financial performance is another critical aspect of this role, where the director is expected to adopt Aramark processes and systems, manage budgets, control costs related to food, beverage, and labor, and ensure the completion and maintenance of P&L statements. Achieving food and labor targets while managing resources effectively to ensure quality and cost control within budgetary guidelines is essential. The director will also implement and maintain Aramark's agenda for labor and food initiatives, creating value through efficient operations and profit management. Compliance with operational excellence fundamentals, including food and labor standards, is mandatory. The role requires maintaining a safe and healthy environment for clients, customers, and employees, adhering to all applicable policies, rules, and regulations regarding safety, health, and labor. Key responsibilities include establishing and maintaining systems for ordering, receiving, storing, preparing, and serving food products, as well as menu planning and development. The Food Service Director will develop operational forecasts, ensure sanitation and safety requirements are met, coordinate unit personnel regarding production and quality control, and conduct periodic inventory. This role also involves interacting with client management to maintain effective relationships and may include participation in the sales process and contract negotiations. The director will look for opportunities to implement new products and services that support sales growth and client retention, while also managing the front of the house of the dining operation and developing food service plans aligned with the client's mission and vision, including sustainable practices.
