Lead, mentor, engage and develop teams to maximize their contributions, including recruiting, assessing, training, coaching, and managing performance.
Coach employees by creating a shared understanding of what needs to be achieved and how to execute.
Reward and recognize employees.
Develop and maintain effective client and customer rapport for mutually beneficial business relationship.
Demonstrate excellent customer service using Aramark's standard model.
Identify client needs and effectively communicate operational progress.
Adopt Aramark processes and systems.
Build revenue and manage budget, including cost controls with regard to food, beverage, and labor.
Ensure full compliance with Operational Excellence fundamentals, including food and labor.
Direct and oversee operations related to production, distribution and foodservice.
Maintain a safe and healthy environment for clients, customers, and employees.
Build and develop supervisory staff to become future leaders.
Comply with all applicable policies, rules, and regulations, including but not limited to those relating to safety, health, wage and hour.

Bachelor's degree level education highly preferred in an area of Food Service, Hospitality, Facilities, or Business Management.
Meaningful experience in service industry, contract services, or hospitality environment, including managing teams.
Strong analytical, project planning, and financial management skills.
Ability to communicate effectively with clients, customers, colleagues and staff.
Must be able to stand for extended periods of time.

Food Service Director

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