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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 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 internal processes 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 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 internal, 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
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
– 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.
