Food Service Director (Restaurant Manager) - Corporate Dining -

The Business Services division of ARAMARK provides a wide range of food, facility, and other support services to more than 500 clients in business and industry, at more than 1,400 locations in the U.S. ARAMARK offers Fortune 500 companies and other large and small employers a single-source provider for employee cafés, executive dining rooms, catering, convenience stores, conference center management, and facility management. ARAMARK Business Services is looking for professional leaders committed to providing our customers with unique solutions, outstanding variety, and healthy menu choices to improve the overall well-being and productivity of client locations.



As a Food Service Director you will oversee daily foodservice operations in a Corporate Dining unit.


You will establish and maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food and related products, as well as menu planning and development.


You will assist in unit forecast and unit accounting.


You will ensure that requirements for appropriate sanitation and safety levels in respective areas are met and will coordinate and supervise unit personnel regarding production, merchandising, quality and cost control; labor scheduling and staffing; employee training.


You will conduct period inventory and perform other functions such as maintaining records to comply with ARAMARK, government and accrediting agency standards.


You will also be responsible for daily interaction with the client and client's customers and/or employees.

Job Requirements
Ideal candidates will possess a bachelor's degree in Institutions Management, Foods and Nutrition or other related fields, plus a minimum of two to five years of relevant experience (years of experience is greater for larger unit assignments). The ability to manage in a diverse environment with focus on client and customer services, entrepreneurship and building and growing a strong business is essential for success in this role. The ability to identify defects in the preparation and service of food and implement improved quality control procedures as well as to communicate effectively with clients, client customers and support staff is required. Responsible for responding effectively to changing demands. Proficiency in all Microsoft Office applications is required. P&L accountability and/or contract-managed service experience is desirable.