Multi- Food Service Director

Job Description

The Food Service Director at Tri‑C Metro is a management position responsible for developing and executing dining solutions to meet customer needs and tastes. The role oversees dining operations where customers order prepared foods from a menu.

• Salary range: $75,000 to $82,500 per year.
• Benefits include medical, dental, vision, work/life resources, retirement savings plans such as 401(k), and paid days off including parental leave and disability coverage.
• Details may vary by location and are subject to legal requirements and employee eligibility.

The position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered in accordance with applicable law, including the Los Angeles County Fair Chance Ordinance, the California Fair Chance Act, and the San Francisco Fair Chance Ordinance where applicable.

• Lead, mentor, engage and develop teams to maximize contributions, including recruiting, assessing, training, coaching and managing performance.
• Ensure food services connect to the Executional Framework.
• Coach employees by creating a shared understanding of goals and execution methods.
• Reward and recognize employees.
• Ensure safety and sanitation standards in all operations.

• Identify client needs and effectively communicate operational progress.

• Adopt Aramark 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 Aramark agenda for both labor and food initiatives.
• Create value through efficient operations, cost controls and profit management.
• Maintain 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 those related to safety, health, wage and hour.

• Establish and maintain systems and procedures for ordering, receiving, storing, preparing and serving food related products, as well as menu planning and development.
• Develop operational component forecasts and explain variances; responsible for component accounting functions.
• Ensure that requirements for appropriate sanitation and safety levels are met.
• Coordinate and supervise unit personnel regarding production, merchandising, quality and cost control, labor management and employee training.
• Recruit, hire, develop and retain front‑line team.
• Conduct period inventory.
• Maintain records to comply with ARAMARK, government and accrediting agency standards.
• Interact with Client Management and maintain effective client and customer relations at all levels with client organization.
• May participate in sales process and negotiation of contracts.
• Look 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, including sustainable practices.

• 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 Aramark’s standard model.
• Ability to maintain an effective working relationship with other departments to provide 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…