Executive Food Service & Hospitality Leader

Aramark; Indianapolis (IN); On-site; USD 52,000 - 78,000; Full time

Job summary

Aramark is seeking a dining operations leader in Indianapolis to mentor teams, oversee food service operations, and ensure quality, safety, and client satisfaction across multiple sites.

The role requires 4+ years in food service with 1–3 years in management, plus strong communication and customer service skills. You will manage budgets, drive revenue, and maintain compliance with safety and sanitation standards while leading front-line staff.

Qualifications

• Requires at least 4 years of experience in food service.
• Requires 1–3 years of experience in a management role.
• Requires a bachelor’s degree or equivalent experience.
• Strong communication skills and ability to develop client rapport.
• Ability to demonstrate excellent customer service using Aramark standards.
• Must be able to stand for extended periods and lift up to 50 lb.

Responsibilities

• Lead, mentor, engage and develop teams to maximize contributions including recruiting, training, coaching and performance management.
• Ensure food services connect to the Executional Framework.
• Coach employees by aligning goals with execution plans.
• Reward and recognize employees.
• Ensure safety and sanitation standards in operations.
• Identify client needs and communicate progress effectively.
• Build revenue and manage budget; control food, beverage and labor costs.
• Maintain P&L statements and achieve food and labor targets.
• Oversee operations related to production, distribution and food service.
• Establish systems for ordering, receiving, storing, preparing and serving food products.
• Interact with client management and maintain client relations at all levels.

Skills

Strong communication skills

Client rapport

Customer service

Education

Bachelor's degree or equivalent experience

Job description

Aramark is seeking a dining operations leader in Indianapolis to mentor teams, oversee food service operations, and ensure quality, safety, and client satisfaction across multiple sites.

The role requires 4+ years in food service with 1–3 years in management, plus strong communication and customer service skills. You will manage budgets, drive revenue, and maintain compliance with safety and sanitation standards while leading front-line staff.