Food Service Director, Performance Dining
Aramark, Tempe, AZ, United States
Food Service Director, Performance Dining
The Director of the ASU Athletics Training Table leads the development and delivery of performance-focused dining programs for student-athletes. This role oversees culinary operations across the main training table and satellite locations, ensuring high-quality, nutrient-dense meals that support athlete health and performance. Working closely with the Sports Nutrition teams, the Director drives menu strategy, operational standards, and team leadership while prioritizing fresh, local, and sustainable ingredients. The position also supports educational initiatives, including food demonstrations and programming that promote nutrition awareness among student-athletes. Job Responsibilities: Leadership Client Relationship Financial Performance Productivity Compliance 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 Develops 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 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 Valid Drivers License Required 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.
The Director of the ASU Athletics Training Table leads the development and delivery of performance-focused dining programs for student-athletes. This role oversees culinary operations across the main training table and satellite locations, ensuring high-quality, nutrient-dense meals that support athlete health and performance. Working closely with the Sports Nutrition teams, the Director drives menu strategy, operational standards, and team leadership while prioritizing fresh, local, and sustainable ingredients. The position also supports educational initiatives, including food demonstrations and programming that promote nutrition awareness among student-athletes. Job Responsibilities: Leadership Client Relationship Financial Performance Productivity Compliance 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 Develops 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 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 Valid Drivers License Required 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.