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.

• 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

• 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

• 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

• 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 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

• 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.

• 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 experience

BA degree