Executive Dining Operations Leader

Aramark Correctional Services; Collinsville (OK); On-site; USD 70,000 - 100,000; Full time

Job summary

Aramark Correctional Services seeks a Food Service Director to lead dining operations and develop menus in a corrections setting. You will manage teams, control labor and food costs, and uphold safety standards to deliver high-quality service.

The role requires strong communication, client engagement and operational excellence, with budgeting oversight and a focus on meeting client expectations. This position is suited for experienced leaders in a regulated environment.

Qualifications

• Requires at least 4 years of experience.
• Requires at least 1-3 years of experience in a management role.
• Requires a bachelor's degree or equivalent experience.
• Strong communication skills.
• Ability to develop and maintain effective client 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.

Responsibilities

• Lead, mentor and develop dining teams to maximize contributions.
• Recruit, train and coach frontline staff.
• Ensure safety and sanitation standards.
• Identify client needs and effectively communicate progress.
• Manage revenue, budgeting and cost controls.
• Oversee production, distribution and food service operations.
• Ensure compliance with policies, safety and wage/hour rules.
• Maintain client relations and contribute to sales opportunities.

Skills

Leadership

Communication

Client relations

Customer service

Budgeting

Safety & sanitation

Team development

Coaching

Performance management

Education

Bachelor's degree or equivalent

Job description

Aramark Correctional Services seeks a Food Service Director to lead dining operations and develop menus in a corrections setting. You will manage teams, control labor and food costs, and uphold safety standards to deliver high-quality service.

The role requires strong communication, client engagement and operational excellence, with budgeting oversight and a focus on meeting client expectations. This position is suited for experienced leaders in a regulated environment.