Director overseeing trade compliance and customs consulting services for various industries. Leading a team to enhance client operations, compliance, and regulatory adherence.
About the role
- Food Service Director responsible for developing dining solutions and overseeing operations. Leading teams, ensuring budget compliance, and maintaining safety standards in food service industry.
Responsibilities
- Lead, mentor, engage and develop teams to maximize their contributions, including recruiting, assessing, training, coaching and managing performance
- Ensure food services appropriately connects 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
- Identify client needs and effectively communicate operational progress
- Build revenue and manage budget, including cost controls regarding food, beverage and labor
- Ensure the completion and maintenance of P&L statements
- Achieve food and labor targets
- Manage resources to ensure quality and cost control within budgetary guidelines
- 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
- 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
- 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.
Requirements
- 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
- Strong communication skills
- Ability to develop and maintain effective client and customer rapport for mutually beneficial business relationships
- 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.
Benefits
- Equal employment opportunity
- Positive work environment
- Professional development opportunities
Job title
Job type
Experience level
Salary
Not specified
Degree requirement
Location requirements
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