Food Service Operations Director

LS Solutions; Greenfield (NH); On-site; USD 75,000 - 120,000; Full time

Job summary

LS Solutions is seeking a Food Service Director to lead on-site dining operations across education, healthcare, senior living, and business environments in the United States. The role emphasizes hospitality, food quality, and guest experiences.

You will oversee menu planning, production, service, and staff development while maintaining budgets and food safety compliance to deliver reliable operations that meet client needs.

Qualifications

• Hospitality leadership and people management capabilities.
• Culinary and operational management experience.
• Strong budgeting and inventory control skills.
• Knowledge of food safety regulations and sanitation standards.

Responsibilities

• Oversee daily menu planning, production, and service to deliver consistent, welcoming dining.
• Manage and develop culinary and service staff, fostering a people-first culture.
• Control budgets and monitor inventory to ensure cost-effective operations.
• Maintain strict food safety, sanitation, and regulatory compliance standards.
• Partner with clients to design tailored dining programs reflecting organizational culture.

Skills

Hospitality leadership

Culinary management

Staff development

Budget and inventory control

Food safety compliance

Job description

Food Service Director leads on-site dining operations across education, healthcare, senior living, and business environments, ensuring exceptional hospitality, food quality, and guest experiences.

• Oversee daily menu planning, production, and service to deliver consistent, welcoming dining.


• Manage and develop culinary and service staff, fostering strong performance and a people-first culture.


• Control budgets and monitor inventory to ensure cost-effective operations.


• Maintain strict food safety, sanitation, and regulatory compliance standards.


• Partner with clients to design tailored dining programs that reflect organizational culture and needs.


• Ensure dining services meet quality standards while supporting efficient, reliable operations.

Key qualifications/skills: hospitality leadership, culinary and operational management, staff development, budget and inventory control, and strong knowledge of food safety and regulations.