School Dining Operations Director

Elior; Helena-West Helena (AR); On-site; USD 54,000 - 66,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Voluntary UNUM offering for Accident, 

Discount Program

Commuter Benefits (Parking and Transit

EAP

401k

Sick Time

Holiday Pay

Tuition Reimbursement (FT Employees)

Paid Time Off

Job summary

Elior School Dining is seeking a Food Service Director for our Helena and Blytheville schools. You will lead a skilled team, oversee all dining operations, and ensure meals are served to students, faculty, and clients without disruption.

The role requires coordinating staff, maintaining safety standards, and managing budgets to meet forecasted targets. Excellent communication with hourly staff and executives is essential, as is experience with industrial cooking and MS Office.

Qualifications

• Four+ years coordinating food service operations.
• Experience with industrial cooking.
• Strong communication with hourly staff and company executives.
• Ability to manage in a diverse client-focused environment.
• Proficient in Microsoft Office applications.

Responsibilities

• Manage all functions of the food service department and its resources.
• Lead a team of associates, including hiring and training new employees.
• Ensure staff meet culinary, safety, and sanitation standards and regulations.
• Budget for the department, including direct purchasing and forecasts.
• Coordinate with district manager on dining service aspects.
• Address customer service needs.

Skills

Team leadership

Budget management

Communication skills

Staff training

Customer service

Tools

MS Office

Job description

Elior School Dining is seeking a Food Service Director for our Helena and Blytheville schools. You will lead a skilled team, oversee all dining operations, and ensure meals are served to students, faculty, and clients without disruption.

The role requires coordinating staff, maintaining safety standards, and managing budgets to meet forecasted targets. Excellent communication with hourly staff and executives is essential, as is experience with industrial cooking and MS Office.