Compensation $75,000 - $75,000 Per Year 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. JOB VALUES & 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 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 Company 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 company, 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 Note : 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 company'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.Candidate Must Have : 1-3 food service experienceBA degree
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