Food Service Director
Aramark Corporation, Plano, TX, United States
Job Description
Aramark Student Nutrition provides food and nutrition services to over 350 school districts in the United States. It offers public and private education institutions a variety of dining options including breakfast and lunch programs, after‑school snacks, catering, nutrition education and retail operations. We partner with schools to create culinary experiences that propel students to success. Our goal is to provide healthy, nutritional meals with a stellar dining experience for our communities. For more information on Aramark's Student Nutrition food service programs, please visit - Aramark Student Nutrition - Aramark.
The Food Service Director is a management position responsible for developing and executing dining solutions to meet customer needs and tastes. The Director oversees and manages dining operations where customers order prepared foods from a menu.
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 connect 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.
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 but not limited to those relating to safety, health, wage and hour.
Key Responsibilities
Establish and maintain systems and procedures for ordering, receiving, storing, preparing and serving food, and for menu planning and development.
Develop operational component forecasts and explain variances; responsible for component accounting functions.
Ensure sanitation and safety standards in all 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 front‑line team.
Conduct periodic inventory.
Maintain records to comply with organizational, governmental and accrediting agency standards.
Interact with client management and maintain effective relations at all levels.
May participate in sales process and contract negotiation.
Seeks opportunities to implement new products and services that 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 in a management role.
Prior experience in food service.
Bachelor’s degree or associate degree with 3 years of K‑12 focus.
Strong communication skills.
Ability to develop and maintain effective client relations for mutually beneficial business outcomes.
Ability to demonstrate excellent customer service using Aramark’s standard model.
Ability to maintain effective working relationships with other departments to deliver a unified food service experience.
Occasional lifting, carrying, pushing and pulling up to 50 lb.
Ability to stand for extended periods of time.
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.
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The Food Service Director is a management position responsible for developing and executing dining solutions to meet customer needs and tastes. The Director oversees and manages dining operations where customers order prepared foods from a menu.
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 connect 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.
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 but not limited to those relating to safety, health, wage and hour.
Key Responsibilities
Establish and maintain systems and procedures for ordering, receiving, storing, preparing and serving food, and for menu planning and development.
Develop operational component forecasts and explain variances; responsible for component accounting functions.
Ensure sanitation and safety standards in all 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 front‑line team.
Conduct periodic inventory.
Maintain records to comply with organizational, governmental and accrediting agency standards.
Interact with client management and maintain effective relations at all levels.
May participate in sales process and contract negotiation.
Seeks opportunities to implement new products and services that 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 in a management role.
Prior experience in food service.
Bachelor’s degree or associate degree with 3 years of K‑12 focus.
Strong communication skills.
Ability to develop and maintain effective client relations for mutually beneficial business outcomes.
Ability to demonstrate excellent customer service using Aramark’s standard model.
Ability to maintain effective working relationships with other departments to deliver a unified food service experience.
Occasional lifting, carrying, pushing and pulling up to 50 lb.
Ability to stand for extended periods of time.
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.
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