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Food Service Director
Aramark New York, NY
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$108k-153k (estimate)
Full Time 6 Days Ago
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Aramark is Hiring a Food Service Director Near New York, NY

Job Description
Job Description
LifeWorks Restaurant Group, an independently operated division of Aramark, designs custom solutions for clients looking to take amenities to the next level. Our team of forward-thinkers look at each opportunity as an experience-not a requirement-and deliver out-of-this world, truly sensory experiences, feeding your company culture. Learn more by visiting lifeworksrestaurantgroup.com.
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 range for this position ranges from $85,00 to $95,000, depending on circumstances including an applicant's skills and qualifications, certain degrees and certifications, prior job experience, market data, and other relevant factors. Additional compensation may include a bonus or commission (if applicable to the position). This is Aramark's good faith and reasonable estimate of the range of compensation for this position as of the time of posting.
If hired, employee will be in an "at-will position" and Aramark reserves the right to modify base salary (as well as any other discretionary payment or compensation program) at any time AND FOR ANY REASON, including, BUT NOT LIMITED TO for reasons related to individual performance, Aramark or individual department/team performance, and market factors.
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 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
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 the 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 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
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, to include sustainable practices
At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.
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
•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 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.
Education
About Aramark
Our Mission
Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.
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.
About Aramark
The people of Aramark proudly serve millions of guests every day through food, facilities, and uniform services in 19 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at http://www.aramarkcareers.com or connect with us on Facebook, Instagram and Twitter.

Job Summary

JOB TYPE

Full Time

SALARY

$108k-153k (estimate)

POST DATE

06/24/2024

EXPIRATION DATE

07/12/2024

WEBSITE

aramark.com

HEADQUARTERS

EAST PROVIDENCE, RI

SIZE

>50,000

FOUNDED

1968

TYPE

Private

CEO

MARK TRAVERS

REVENUE

$10B - $50B

INDUSTRY

Retail

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If you are interested in becoming a Food Service Director, you need to understand the job requirements and the detailed related responsibilities. Of course, a good educational background and an applicable major will also help in job hunting. Below are some tips on how to become a Food Service Director for your reference.

Step 1: Understand the job description and responsibilities of an Accountant.

Quotes from people on Food Service Director job description and responsibilities

A Food Service Director must be able to operate and oversee the upkeep of all kitchen equipment.

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Additionally, the food service director oversees all food service-related staff, budgeting, purchasing, and ensures compliance with any state, local, or organization-wide food safety regulation laws.

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Food service directors hold responsibility for the functioning of dining services.

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They are responsible for meeting government requirements for nutrition, food preparation and safety.

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They are responsible for training employees, coordinating serving schedules, ordering supplies, and maintaining food preparation equipment.

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Step 2: Knowing the best tips for becoming an Accountant can help you explore the needs of the position and prepare for the job-related knowledge well ahead of time.

Career tips from people on Food Service Director jobs

Director of food service jobs take specialized training that often can be completed at the community college level.

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When coming up with menus, they need to make sure they’re aware of today’s food trends, technology advancements, cultural preferences, and local food producers.

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Establish and maintain effective working relationships with other departments to provide a unified food service experience for patients, residents, visitors and employees.

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Communicate with the delivery food service, secretary and administration regularly.

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Maintain current food handler and food safety manager certification as required by county.

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Step 3: View the best colleges and universities for Food Service Director.

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