Campus Food Service Director: Lead Dining & Growth

Aramark; Salem (OR); On-site; USD 70,000 - 95,000; Full time

Job summary

Aramark is seeking a capable Food Service Director for North Carolina A&T University in Salem, OR. This role leads dining operations, mentors teams, and drives revenue while maintaining safety and quality standards.

You will manage client relationships, coordinate with departments, and ensure cost controls on food, labor, and supplies. A bachelor's degree is required along with several years of leadership in food service.

Qualifications

• Requires at least 4 years of experience.
• Requires 1–3 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 client rapport for mutual benefit.
• Ability to demonstrate excellent customer service using Aramark standards.
• Ability to collaborate with other departments for a unified service.
• Occasional lifting up to 50 lb; standing for extended periods.

Responsibilities

• Lead, mentor and develop teams to maximize contributions and performance.
• Connect food services to the Executional Framework and strategic goals.
• Coach staff on goals, execution, and accountability.
• Protect safety and sanitation standards across operations.
• Identify client needs and communicate progress effectively.
• Manage revenue and budget with cost controls on food, beverage and labor.
• Oversee production, distribution and front-of-house operations.
• Maintain records per ARAMARK and regulatory standards.
• Support sales opportunities and client retention efforts.
• Develop and implement food service plans aligned with client mission.

Skills

Leadership

Communication

Client relations

Customer service

Safety & sanitation

Education

Bachelor’s degree or equivalent experience

Job description

Aramark is seeking a capable Food Service Director for North Carolina A&T University in Salem, OR. This role leads dining operations, mentors teams, and drives revenue while maintaining safety and quality standards.

You will manage client relationships, coordinate with departments, and ensure cost controls on food, labor, and supplies. A bachelor's degree is required along with several years of leadership in food service.