Food Service Director: Lead Dining Operations & Teams

Aramark; Washington (District of Columbia); On-site; USD 90,000 - 100,000; Full time

Benefits offered by this job

Medical, Dental, Vision

401(k) retirement plan

Parental leave

Disability coverage

Paid time off

Job summary

Aramark is seeking a Food Service Director in Washington, DC to lead dining operations, develop menus, and meet client needs. The role emphasizes team leadership, budgeting, safety, and client satisfaction, with an on-site setting and cross-department collaboration.

Responsibilities include building revenue, managing labor and food costs, and ensuring compliance with safety standards. A bachelor’s degree or equivalent experience is required, with at least four years in the field and three in

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 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.

Responsibilities

• 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.

Skills

Team leadership

Budgeting

Client relationship management

Food service management

Staff development

Education

Bachelor's degree or equivalent experience

Job description

Aramark is seeking a Food Service Director in Washington, DC to lead dining operations, develop menus, and meet client needs. The role emphasizes team leadership, budgeting, safety, and client satisfaction, with an on-site setting and cross-department collaboration.

Responsibilities include building revenue, managing labor and food costs, and ensuring compliance with safety standards. A bachelor’s degree or equivalent experience is required, with at least four years in the field and three in