Food Service Director
Aramark Corporation, Dover, OH, United States
Job Description
Aramark Healthcare+ is seeking candidates for a Food Service Director position at Union Hospital in Dover, OH. 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.
Compensation The salary for this position is $70,000 to $80,000.
Benefits include medical, dental, vision, work/life resources, retirement plans such as a 401(k), paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to legal requirements and employee eligibility.
For more information about Aramark benefits, see Aramark Careers – Benefits & Compensation.
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 aligns with the Executional Framework.
Coach employees by creating a shared understanding of 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 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 those relating to safety, health, wage and hour.
Key Responsibilities
Establish and maintain systems and procedures for ordering, receiving, storing, preparing and serving food‑related products, as well as menu planning and development.
Develop operational component forecasts and can explain variances. Responsible for components accounting functions.
Ensure that requirements for appropriate sanitation and safety levels in respective areas are met.
Coordinate and supervise unit personnel regarding production, merchandising, quality and cost control, labor management and employee training.
Recruit, hire, develop and retain frontline team.
Conduct period inventory.
Maintain records to comply with Aramark, government and accrediting agency standards.
Interact with Client Management and maintain effective client and customer relations at all levels with client organization.
May participate in sales process and negotiation of contracts.
Look 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, including sustainable practices.
Qualifications
At least 4 years of experience.
At least 1‑3 years of experience in a management role.
Previous experience in food service.
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 provide a unified food service experience for all customers.
Occasional lifting, carrying, pushing, and pulling up to 50 lb.
Must be able to stand for extended periods of time.
EEO Statement 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. For jobs in San Francisco, this includes the San Francisco Fair Chance Ordinance.
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Compensation The salary for this position is $70,000 to $80,000.
Benefits include medical, dental, vision, work/life resources, retirement plans such as a 401(k), paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to legal requirements and employee eligibility.
For more information about Aramark benefits, see Aramark Careers – Benefits & Compensation.
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 aligns with the Executional Framework.
Coach employees by creating a shared understanding of 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 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 those relating to safety, health, wage and hour.
Key Responsibilities
Establish and maintain systems and procedures for ordering, receiving, storing, preparing and serving food‑related products, as well as menu planning and development.
Develop operational component forecasts and can explain variances. Responsible for components accounting functions.
Ensure that requirements for appropriate sanitation and safety levels in respective areas are met.
Coordinate and supervise unit personnel regarding production, merchandising, quality and cost control, labor management and employee training.
Recruit, hire, develop and retain frontline team.
Conduct period inventory.
Maintain records to comply with Aramark, government and accrediting agency standards.
Interact with Client Management and maintain effective client and customer relations at all levels with client organization.
May participate in sales process and negotiation of contracts.
Look 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, including sustainable practices.
Qualifications
At least 4 years of experience.
At least 1‑3 years of experience in a management role.
Previous experience in food service.
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 provide a unified food service experience for all customers.
Occasional lifting, carrying, pushing, and pulling up to 50 lb.
Must be able to stand for extended periods of time.
EEO Statement 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. For jobs in San Francisco, this includes the San Francisco Fair Chance Ordinance.
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