Food Service Director
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The Food Service Director is responsible for overseeing all aspects of the food service operations. This includes managing staff, ensuring compliance with health and safety regulations, designing menus, and maintaining inventory. The role demands a balanced mix of hands-on culinary experience and strong managerial skills. Must have the ability to create pleasant dining experience, optimizing operational efficiency, and implementing innovative strategies to boost business performance.Food Service Director Duties And Responsibilities

• Develop menus, order supplies, and ingredients, and manage budgets to maximize profits
• Monitor food safety and sanitation standards and ensure that kitchen staff adheres to all health and safety regulations
• Schedule and supervise kitchen staff, providing training and guidance as needed
• Monitor and evaluate kitchen staff performance, offering feedback and encouragement
• Ensure that all food and beverage items are prepared according to recipes and specifications
• Monitor inventory levels and ensure the kitchen is always properly stocked
• Work with other departments to coordinate catering and special events
• Ensure that the kitchen is clean and organized at all times.

Food Service Director Requirements And Qualifications

• Bachelor's degree in Food Service Management or related field
• 5+ years of experience in a food service management role
• Knowledge of food safety and sanitation regulations and standards
• Excellent organizational and communication skills
• Able to multitask and handle multiple projects simultaneously
• Strong leadership and coaching skills
• Proficient in Microsoft Office applications

Competitive SalaryGreat Benefits PackageProfessional Growth & StabilityInnovative Training ProgramsAnd much more!

Seniority level

• Seniority levelEntry level

Employment type

• Employment typeFull-time

Job function

• Job functionManagement and Manufacturing
• IndustriesHospitals and Health Care

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