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The Food Service Director role embodies strategic leadership in developing and implementing dining solutions tailored to meet diverse customer preferences and needs. This management position oversees and orchestrates dining operations, ensuring seamless execution where customers select from a varied menu of prepared foods.

 

• Lead team development through recruitment, training, coaching, and performance management.
• Align food services with the Executional Framework and foster achievement culture.
• Recognize and reward employee contributions.
• Ensure safety and sanitation standards.
• Identify and communicate client requirements effectively.
• Implement company processes and systems.
• Manage revenue growth and budgets, including food, beverage, and labor costs.
• Maintain accurate P&L statements and achieve food and labor targets.
• Allocate resources for quality and cost control.
• Execute company agenda for labor and food initiatives.
• Enhance operational efficiency and profit management.
• Ensure compliance with Operational Excellence fundamentals.
• Direct production, distribution, and food service operations.
• Foster a safe environment and adhere to regulations.
• Establish and refine food systems and procedures.
• Develop forecasts and manage accounting.
• Supervise production, merchandising, and quality control.
• Recruit, train, and retain frontline teams.
• Conduct inventory audits and ensure compliance with standards.
• Cultivate client and customer relationships.
• Participate in sales processes and negotiations.
• Identify growth opportunities for products and services.
• Oversee front-of-house operations.
• Design food service plans aligned with client missions.

 

 

Qualifications:

• Minimum 4 years of relevant experience, including 1-3 years in management.
• Prior food service experience required.
• Bachelor's degree or equivalent experience.
• Excellent communication skills.
• Ability to foster client and customer relationships.
• Proficiency in delivering exceptional customer service.
• Collaborative mindset for cohesive service.
• Physical ability to lift up to 50 lbs and stand for extended periods.
• Associate's Degree preferred.
• Experience in contract food service management desired.