Food Service Director

Role Overview

• Oversees and directs the procurement, production, and service of food to all customers to achieve the account financial and non-financial objectives
• Meets targeted profit objective by controlling food, supply, and labor costs and maximizes sales potential through aggressive marketing and/or promotions
• Analyzes financial data and operational statistics to ensures all required weekly financial reports are sent to corporate by established deadlines
• Manages all unit personnel
• Establish unit specific goals which meet with client expectations and communicates goals regularly with client(s) to assess and discuss progress of financial and non-financial goals and objectives. Reports progress on these discussions to District Manager
• Monitors inventory and places orders utilizing quantities on hand
• Completes an assessment of and performs training with kitchen personnel in sanitation practices. Establishes cleaning schedules and other sanitary controls as required by the county and or state health department and Company policy
• Assists with maintaining the highest rating on health inspections and corrects any deficiencies

Qualifications

• Possesses excellent written and verbal communications skills to communicate with all levels of employees, vendors, clients and customers
• Able to make judgments concerning the interpretation of policies and procedures
• Demonstrated ability to assist with sales projects and proposals
• Strong customer service orientation and capable of addressing complaints at numerous levels
• Demonstrated experience directing and controlling management activities of others to meet goals and objectives
• Strong mentor who can coach and train employees
• Must have a strong knowledge of expense management, financial planning, and strategic planning

Requirements for the Role

• A High School Diploma and three (3) years of experience in food service management required. A College degree in food services management, business, or related field is preferred.
• Must have computer experience using Microsoft Word and Excel, including report creation and analysis, and using internet and electronic mail systems.
• Experience in menu development, catering, and production management preferred.
• Knowledge of merchandizing techniques and “special events” within a food service setting a big plus.
• ServSafe certification required.

Job Type: Full-time

Pay: $65,000.00 - $70,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Disability insurance
• Health insurance
• Life insurance
• Paid time off
• Tuition reimbursement
• Vision insurance

Schedule:

• Monday to Friday
• Weekend availability

Supplemental Pay:

• Bonus pay

Education:

• High school or equivalent (Preferred)

Experience:

• Food service management: 5 years (Preferred)

Work Location:

• One location

Work Remotely:

• No