Dining Services Director: Lead Operations & Impact

Aramark Corporation; Plainfield (IN); On-site; USD 85,000 - 110,000; Full time

Job summary

Aramark in Indiana is seeking a Food Service Director to lead dining operations, develop solutions, and ensure customer satisfaction. You will oversee teams, manage menus, and align operations with client goals.

The role focuses on building revenue, controlling costs, maintaining safety standards, and driving continuous improvement across production, distribution, and service while maintaining strong client relationships.

Qualifications

• 4+ years of overall experience.
• 1–3 years in a management role.
• Experience in food service.
• Bachelor's degree or equivalent experience.
• Strong communication skills.
• Ability to build client rapport.
• Excellent customer service per Aramark standard.
• Ability to stand for extended periods.

Responsibilities

• Lead, mentor, and develop teams to maximize contributions.
• Connect food services to the Executional Framework.
• Coach employees on what to achieve and how to execute.
• Reward and recognize employees.
• Ensure safety and sanitation standards.
• Identify client needs and communicate progress.
• Adopt Aramark processes and systems.
• Build revenue and manage budget, including cost controls.
• Ensure completion of P&L statements.
• Achieve food and labor targets.
• Manage resources for quality and cost control.
• Oversee production, distribution, and food service operations.
• Maintain client and customer relations at all levels.
• May participate in sales process and contract negotiations.
• Look for opportunities to implement new products and services.
• Manage front of the house and dining operation.
• Develop and implement food service plans aligned with client mission.

Skills

Strong communication skills

Customer service

Client relationship building

Team leadership

Staff development

Education

Bachelor's degree or equivalent experience

Job description

Aramark in Indiana is seeking a Food Service Director to lead dining operations, develop solutions, and ensure customer satisfaction. You will oversee teams, manage menus, and align operations with client goals.

The role focuses on building revenue, controlling costs, maintaining safety standards, and driving continuous improvement across production, distribution, and service while maintaining strong client relationships.