Food Service Director I

About Company:

About the Role:

The Food Service Director I is responsible for overseeing the daily operations of food service within a school environment, ensuring high standards of quality, safety, and customer satisfaction. This role involves managing staff, coordinating food preparation and service, and maintaining compliance with health and safety regulations. The director will develop and implement operational strategies to optimize efficiency and profitability while fostering a positive work environment. They will also collaborate with suppliers and vendors to ensure the availability of quality ingredients and supplies. Ultimately, the Food Service Director I plays a critical role in delivering an exceptional dining experience that aligns with the company’s brand and customer expectations.

Minimum Qualifications:

• Bachelor’s degree in hospitality management, Food Service Management, Business Administration, or a related field.
• Minimum of 3 years of experience in food service management, preferably within a retail or similar environment.
• Strong knowledge of food safety regulations and best practices.
• Proven leadership and team management skills.
• Excellent communication and organizational abilities.

Preferred Qualifications:

• Certified Food Protection Manager (CFPM) or ServSafe Manager certification.
• Experience with budgeting, financial analysis, and cost control in food service operations.
• Familiarity with inventory management software and point-of-sale systems.
• Experience working in a fast-paced retail trade environment.
• Additional training or certification in nutrition or dietetics.
• Knowledge of NSLP Preferred

Responsibilities:

• Manage and supervise food service staff, including hiring, training, scheduling, and performance evaluations.
• Oversee daily food preparation and service operations to ensure quality, consistency, and compliance with health and safety standards.
• Develop and implement operational policies and procedures to improve efficiency and customer satisfaction.
• Monitor inventory levels, order supplies, and coordinate with vendors to maintain adequate stock and control costs.
• Ensure compliance with all local, state, and federal food safety regulations and company policies.
• Analyze financial reports and budgets to identify opportunities for cost savings and revenue growth.
• Address customer inquiries and resolve complaints promptly to maintain high levels of customer satisfaction.
• Collaborate with marketing and sales teams to promote food service offerings and special events.

Skills:

The Food Service Director I utilizes leadership and communication skills daily to effectively manage and motivate a diverse team, ensuring smooth operations and high morale. Strong organizational and problem-solving skills are essential for coordinating schedules, managing inventory, and addressing operational challenges promptly. Knowledge of food safety and regulatory compliance is applied continuously to maintain a safe and hygienic environment for both staff and customers. Financial acumen is used to analyze budgets, control costs, and optimize profitability while maintaining quality standards. Additionally, interpersonal skills facilitate collaboration with vendors, customers, and internal teams to enhance service delivery and promote the food service offerings.

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