Executive Food Service Director: Dining Operations Leader

Aramark Correctional Services; Muncie (IN); On-site; USD 85,000 - 105,000; Full time

Job summary

Aramark is seeking a Food Service Director to lead dining operations, develop menus and deliver high-quality service aligned with client needs and tastes.

You will recruit, mentor and manage teams, control costs, oversee safety and sanitation, and ensure revenue targets and budget adherence through effective leadership.

This role requires strong communication with clients and cross-functional collaboration to maintain a superior dining experience and compliant operations.

Qualifications

• Requires at least 4 years of experience.
• Requires 1-3 years of experience in a management role.
• Requires experience in food service.
• Bachelor's degree or equivalent experience.
• Strong communication skills and ability to develop client rapport.
• Ability to manage budgets and maintain cost controls.

Responsibilities

• Lead, mentor, engage and develop teams to maximize contributions, including recruiting, assessing, training, coaching and managing performance.
• Identify client needs and communicate operational progress.
• Adopt Aramark processes and manage revenue and budgets including food, beverage and labor.
• Ensure safety and sanitation standards in all operations.
• Direct and oversee operations related to production, distribution and food service.
• Maintain records to comply with ARAMARK, government and accrediting standards.

Skills

Team leadership

Strong communication

Client relationship

Customer service

Operational budgeting

Safety & sanitation

Education

Bachelor's degree or equivalent experience

Job description

Aramark is seeking a Food Service Director to lead dining operations, develop menus and deliver high-quality service aligned with client needs and tastes.

You will recruit, mentor and manage teams, control costs, oversee safety and sanitation, and ensure revenue targets and budget adherence through effective leadership.

This role requires strong communication with clients and cross-functional collaboration to maintain a superior dining experience and compliant operations.