Food Service Director

Aramark; Clayton (AL); On-site; USD 65,000 - 95,000; Full time

Job summary

Aramark in Alabama seeks a Food Service Director to lead dining operations, develop menus, and deliver customer-focused solutions. The position oversees on-site dining at client locations, requiring strategic planning and execution of the Executional Framework.

You will mentor teams, manage budgets and labor, ensure safety standards, and maintain strong client relations. Responsibilities include recruiting, coaching, performance reviews, and ensuring compliance with ARAMARK policies.

Qualifications

• Requires at least 4 years of experience.
• Requires 1-3 years of experience in a management role.
• Experience in food service is required.
• Bachelor’s degree or equivalent experience.
• Strong communication skills.
• Ability to build client rapport and deliver excellent service.
• Ability to work with multiple departments to deliver unified food service experience.
• Able to lift up to 50 lb. and stand for extended periods.

Responsibilities

• Lead, mentor and develop dining teams to maximize contributions.
• Manage food service operations and menu execution.
• Oversee safety, sanitation and regulatory compliance.
• Monitor budgets, labor costs and revenue targets.
• Communicate progress to clients and manage relationships.
• Coordinate with client management to drive sales growth and client retention.

Skills

Leadership

Budget management

Team development

Customer service

Safety & sanitation

Communication

Education

Bachelor's degree or equivalent

Job description

The Food Service Director is a management position responsible for developing and executing dining solutions to meet customer needs and tastes. Oversees and manages dining operations where customers order prepared foods from a menu.

Job Responsibilities

Leadership

• Lead, mentor, engage and develop teams to maximize their contributions, including recruiting, assessing, training, coaching and managing performance
• Ensure food services appropriately connects to the Executional Framework
• Coach employees by creating a shared understanding about what needs to be achieved and how to execute
• Reward and recognize employees
• Ensure safety and sanitation standards in all operations

Client Relationship

• Identify client needs and effectively communicate operational progress

Financial Performance

• Adopt Aramark process and systems
• Build revenue and manage budget, including cost controls regarding food, beverage and labor
• Ensure the completion and maintenance of P&L statements
• Achieve food and labor targets
• Manage resources to ensure quality and cost control within budgetary guidelines

  Productivity

  • Implement and maintain Aramark agenda for both labor and food initiatives
  • Create value through efficient operations, appropriate cost controls and profit management
  • Full compliance with Operational Excellence fundamentals, including food and labor
  • Direct and oversee operations related to production, distribution and food service

  Compliance

  • Maintain a safe and healthy environment for clients, customers and employees
  • Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour

  Key Responsibilities

  • Establish and maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food related products, as well as menu planning and development
  • Develop operational component forecasts and can explain variances. Responsible for components accounting functions.
  • Ensures that requirements for appropriate sanitation and safety levels in respective areas are met
  • Coordinates and supervises unit personnel regarding production, merchandising, quality and cost control, labor management and employee training
  • Recruits, hires, develops and retains front line team.
  • Conducts period inventory
  • Maintains records to comply with ARAMARK, government and accrediting agency standards
  • Interacts with Client Management and maintains effective client and customer relations at all levels with client organization
  • May participate in sales process and negotiation of contracts
  • Looks for opportunities to implement new products and services which support sales growth and client retention

  Additional Responsibilities

  • Manage the front of the house of the dining operation (Cafeteria/ Residential Dining Facility)
  • Develop and implement food service plans aligned with the client's mission and vision, to include sustainable practices

  Qualifications

  • Requires at least 4 years of experience
  • Requires at least 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 effective client and customer 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.

  Equal Employment Opportunity

  At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.