Food Service Director (School) - Valentine Recruiting

The Food Service Director is responsible for developing and executing dining solutions to meet student needs and tastes. Oversees and manages dining operations where students order prepared foods from a menu.

• Establish and maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food related products, as well as menu planning and development

• Develops operational component forecasts and can explain variances. Responsible for components accounting functions.

• Ensures that requirements for appropriate sanitation and safety levels in respective areas are met

• Coordinates and supervises unit personnel regarding production, merchandising, quality and cost control, labor management and employee training

• Recruits, hires, develops and retains front line team.

• Conducts period inventory

• Maintains records to comply with company, government and accrediting agency standards

• Interacts with Client Management and maintains effective client and customer relations at all levels with client organization

• May participate in sales process and negotiation of contracts

• Looks 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, to include sustainable practices

Note: job duties may change or new ones may be assigned without formal notice.

• 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 company's standard model

• Ability to maintain an effective working relationship with other departments to 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 periods of time.