Food Service Director - Beckley, WV

About Higher Education When it comes to on-campus dining, facilities services, sport arenas and conference center services, ARAMARK is the real head of the class. Partnering with close to 600 colleges and universities throughout the United States, we strive to provide the best residential, retail, and catering options, service and facilities for students, faculty and administrator. Our programs are second to none in their innovation, excellence and results. As part of our commitment, we are determined to build and develop the best team of professionals in the industry – people who aren't afraid of spearheading change, who know how to lead and who appreciate endless opportunity. Position DescriptionReports to a District Manager, Operations Director or a Sr. Food Service Director. Responsible for planning and managing food service within a single unit. Primary level of impact in within own component. Operations vary in size and diversity. Generally smaller units are more manual, whereas, larger units are more administrative. Scope: $.2M - 5M.  Key Responsibilities· 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 is able to 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 ARAMARK, 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 · Student advocacy Ideal candidates will possess a bachelor's degree in Institutions Management, Foods and Nutrition or other related fields, plus a minimum of two to five years of relevant experience (years of experience is greater for larger unit assignments). The ability to manage in a diverse environment with focus on client and customer services, entrepreneurship and building and growing a strong business is essential for success in this role. The ability to identify defects in the preparation and service of food and implement improved quality control procedures as well as to communicate effectively with clients, client customers and support staff is required. Responsible for responding effectively to changing demands. Proficiency in all Microsoft Office applications is required. P&L accountability and/or contract-managed service experience is desirable.