As a Food Service Director you will oversee daily foodservice operations in a Corporate Dining unit of a secure client location. You will be responsible for:
Establishing and maintaining systems and procedures for the ordering, receiving, storing, preparing and serving of food and related products, as well as menu planning and development
Assisting in unit forecast and unit accounting
Ensuring that requirements for appropriate sanitation and safety levels in respective areas are met and will coordinate and supervise unit personnel regarding production, merchandising, quality and cost control; labor scheduling and staffing; employee training
Conducting period inventory and perform other functions such as maintaining records to comply with Aramark, government and accrediting agency standards
Maintaining a positive relationship with the client and client's customers and/or employees
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Ideal candidates will possess a bachelor's degree in Institutions Management, Foods and Nutrition or other related fields, plus a minimum of two to five years of relevant experience (years of experience is greater for larger unit assignments).
Excellent food production knowledge is essential for this role.
The ability to manage in a diverse environment with focus on client and customer services, entrepreneurship and building and growing a strong business is essential for success in this role.
The ability to identify defects in the preparation and service of food and implement improved quality control procedures as well as to communicate effectively with clients, client customers and support staff is required.
Responsible for responding effectively to changing demands.
Proficiency in all Microsoft Office applications is required.
P&L accountability and/or contract-managed service experience is desirable
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