Job Description
The Food Service Director is responsible for planning and managing food service across the entire campus. In conjunction with direct reports, develop strategic operations plans aligned with the client's mission, vision, and objectives to include sustainable practices while balancing the fiscal constraints of the operation.
Job Responsibilities
• Develop and be accountable for a safety culture that creates a work environment where no one gets hurt.
• Establish and maintain food production systems (PRIMA) and procedures for the ordering, receiving, storing, preparing, and serving of food related products.
• Responsible for menu planning and development.
• Ensure that requirements for appropriate sanitation and food safety levels in respective areas are met.
• Develop operational component forecasts; monitor expenses and reports all variances.
• Responsible for component's budgeting and accounting functions.
• Conduct period inventory.
• Coordinate and supervise unit personnel regarding production, merchandising, quality and cost control, and labor management.
• Recruit, hire, develop, and retain front line team.
• Provide Student, Client, Employee, and Community Advocacy.
• Drive customer service and employee engagement through effective use of customer and employee engagement surveys.
• Maintain records to comply with Aramark, government, and accrediting agency standards.
• Interact with Client Management and maintains effective client and customer relations at all levels within the client organization.
• Develop annual marketing plan for account.
• Look for opportunities to implement new products and services which support sales growth and client retention.
• Identify vertical sales growth opportunities and communicates with appropriate subject matter experts.
• All other duties as assigned by leadership.
Qualifications
• Requires at least 2-3 years of experience in a management role.
• Requires previous experience in food service.
• Requires a bachelor’s degree or equivalent experience.
• Strong communication skills.
• 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 50-100 lb.
• Must be able to stand for extended periods of time.
• Ideal candidates will possess a minimum of 5 years multi-unit experience in dining, retail and or catering operations exceeding $4M in sales.
• Previous experience in college/university or business dining is highly preferred.
• A minimum of 2 years primary financial accountability with a direct reporting relationship to clients and senior executives is required.
• Proven track record of developing and implementing tools to increase top and bottom line as well as strong communication skills.
• Must be able to work a schedule that meets the needs of the business to include nights, weekends, and holidays.
About Aramark
Our Mission
Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.
At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.
