The Food Service Director oversees and directs the unit and ensures that the Company’s vision, goals and objectives are met based on client and contractual obligations. The Food Service Director ensures that quality nutritional food is provided to all customers and that professional standards are met and maintained in the unit.
- 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 or equivalent.
- Three years of experience in food services management, business, or related field is preferred.
- Experience in high volume production/institutional cooking for over 500
- Must have computer experience using Microsoft Word and Excel, including report creation and analysis, and using internet and electronic mail systems.
- ServSafe certification preferred.
Physical Requirements
- Requires occasional lifting, carrying, pushing, pulling of up to 25 lbs.
Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.
Job Type: Full-time
Company Description:As a national leader in corrections food and commissary service management, Summit is experienced in managing all sizes and types of correctional facilities, including state-wide operations. For over 30 years, our management team has been working closely with clients to exceed expectations and provide creative solutions to any need or challenge. Our depth of experience can create cost-effective, customized, quality services to meet your needs quickly and professionally.