Director of Operations

Babson, MA

Responsible for planning and managing a high-volume, complex, multi-location dining service operation in conjunction with the Resident District Manager.

Oversees all programming, scheduling, and planning for daily success according to company quality food standards, operating efficiency levels, financial performance standards, and timetables.

The salary range for this position is $110,000 to $125,000. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark’s good faith and reasonable estimate of the compensation for this position as of the time of posting.

Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits,  Aramark Careers - Benefits & Compensation.

• Plans, directs and controls all locations’ food service and resources to meet operating and financial goals and guest needs in a multi-unit operation.
• Is present in operations from 10:00 a.m. – 2:00 p.m. daily, managing food quality and service. Works side‑by‑side with team in modeling optimal behavior.
• In times of great demand, assists in preparing meals, stocking food and supplies, and cleaning.
• Walks from location to location across campus to ensure operational excellence.
• Oversees the implementation and maintenance of new marketing, sustainability, and culinary concepts for residential and retail locations.
• Ensures all provided tools are utilized accurately, including the food purchasing checkbook, PRIMA, inventory reports, Kronos, and production sheets.
• Reviews all financial measurements with directors to ensure achievement of financial goals.
• Responsible for the food safety of assigned dining locations; reviews, enforces, and follows up on all action plans.
• Drives and promotes service excellence through communication, engagement, and constructive feedback.
• Drives the Harvest Table food philosophy and demonstrates the core values.
• Ensures compliance with all company policies, including safety, wage and hour practices, sanitation, purchasing, etc.
• Identifies trends and best practices from within our business and external competitors.

• Ability to communicate with a wide range of individuals and ensure full comprehension of the topic, risk, or liability level.
• Guest-focused, innovative leader with the ability to build and maintain strong partner relationships.
• Strong team player with good interpersonal, oral, and written communication skills.
• Degree in Culinary/Food service Bachelors preferred.
• 7-plus years’ experience in food service operations.

Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.

At HTCG, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.