Title:  Food Service Director

We’re looking for an experienced Food Service Director to lead a team providing hospitality services. Reporting to the District Manager, you’ll oversee & support daily meal periods in a seven day a week facility, focusing on dining operations, customer service and client relations. You will play a key role in staff relations and meeting food production expectations and quality. 

Job Responsibilities:

•    Be seen as a senior leader for all operations and advocate for both our client and Aramark
•    Accountable and responsible for maintaining a culture focused on safety in everything we do
•    Building a management team capable of delivering innovation, quality and operational excellence across all service lines
•    Delivering highest quality services
•    Delivering annual revenue growth in all service lines through exceptional quality and targeted marketing plans
•    Support client and stakeholder initiatives 
•    Deliver sustainability goals as they pertain to food services 
•    Manage client premises, capital and facilities in a professional manner 
•    Connect, influence and deliver new levels of creative and strategic thinking to build and maintain stakeholder advocacy
•    Develop strategic operation plans aligned with our client's mission, vision, and objectives to include sustainable practices
•    Establish and maintain food production systems and procedures for the ordering, receiving, storing, preparing, and serving of food related products in a safe and efficient manner
•    Develop operational component forecasts; monitor expenses and reports all variances
•    Develop client communication strategy to ensure regular touch points to share wins and opportunities. To ensure annual operating plan is reviewed and delivered
•    Accountable for rollout of Operational Programs, and Executional Framework
•    Ensure Scope of Work (SOW) is followed, and gaps reported to District Manager
•    Training and developing Front Line Supervisors

At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.

Qualifications:

•    5 years minimum experience leading a large team across services to include restaurant, retail and/or catering
•    University/College Degree/Diploma in Business Administration or hospitality management preferred 
•    Experience working in a unionized environment an asset 
•    Must be able to work a flexible schedule including evenings, weekends, and holidays
•    Advanced food safety qualification
•    Strong financial literacy re: food, labour cost, inventory control.
•    Proven ability in analyzing financial statements, operating reports, budget variance reports and other financial statements 
•    Ability to recruit, develop, and retain a strong and diverse team within a dynamic work environment 
•    Experience of managing a minimum of 30 associates 
•    Ability to respond effectively to changing demands 
•    Positive attitude and genuine customer focus orientation
•    Ability to build and establish internal and external relationship at all levels of the organization including senior levels of management 
•    Excellent knowledge of regulatory issues such as WHMIS, OH&S, and infection control 
•    Excellent computer literacy including Microsoft Excel, PowerPoint, and word.
•    Excellent communication skills both verbal and written.
•    Must successfully complete the required training program within the defined probationary period.
•    Must have the ability to communicate effectively with customers and co-workers.
•    Must have the physical capabilities required for light lifting and constant walking
•    In addition, incumbent must be flexible and adapt easily to changes in schedule, work assignments and environment.  Must be willing and capable of working in fast paced environment.