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Top 50 Food Service Director Skills

Below we've compiled a list of the most important skills for a Food Service Director. We ranked the top skills based on the percentage of Food Service Director resumes they appeared on. For example, 16.9% of Food Service Director resumes contained Menu Development as a skill. Let's find out what skills a Food Service Director actually needs in order to be successful in the workplace.

These are the most important skills for a Food Service Director:

2. Food Service Operations

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high Demand
Here's how Food Service Operations is used in Food Service Director jobs:
  • Coordinated all food service operations for four correctional facilities.
  • Managed daily food service operations.
  • Supervised five employees in the food service operations for cafeteria, executive dining room, and daycare center.
  • Supervised the food service operations for a four building complex with two food service locations within the complex.
  • Recruited by business leaders to oversee daily food service operations within Dawson State Jail (TX).
  • Recruit, train and develop associates through effective management leadership and retain talent for food service operations.
  • Traveled around the country learning new ideas and products to roll out in our Food Service Operations.
  • Spearheaded catering, event planning, purchasing, food service operations, and team development.
  • Direct total food service operations for a population of 1250 to 1375 inmates daily.
  • Manage all aspects of food service operations (profit and loss responsibility).
  • Supervised total food service operations at a 536 bed acute care medical center.
  • Supervised total food service operations at a 308 bed acute care teaching facility.
  • Executed daily food service operations of a 150 bed skilled nursing facility.
  • Implemented and maintained the standards of quality in all food service operations.
  • Managed transfer of food service operations from a contract service to self-op.
  • Managed Food Service Operations for more than 50 on site residents.
  • Direct and manage all food service operations for four schools.
  • Performed all union of food service operations and assisted foodservice manager.
  • Oversee daily food service operations for multi-location environment.
  • General Manager Hotels Responsible for all food service operations for a four year Tel.

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46 Food Service Operations Jobs

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3. Kitchen Areas

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high Demand
Here's how Kitchen Areas is used in Food Service Director jobs:
  • Breakfast and lunch for 500 in house clients, catering to en suite kitchen areas and conference rooms.
  • Directed operation of both dining room and kitchen areas.
  • Inventory, Menu Planning Scheduling, Hiring, and Training of all Kitchen Areas & Dining Room.

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4. Food Safety

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Here's how Food Safety is used in Food Service Director jobs:
  • Maintained personal credentials as a Certified Dietary Manager/Certified Food Safety Practicing Professional.
  • Conduct regular audits to ensure federal, state, and corporate compliance in food safety, finance, and inventory.
  • Maintain a strict adherence to all policies and regulations, as it pertains to food safety and patient diet applications.
  • Introduced a student worker program in which we trained food safety in our facility as well as the dorm rooms.
  • Assure that food safety, food handling and food temperatures are in compliance with regulations and are monitored and recorded.
  • Inspect all work, storage and serving areas, ensuring regulations governing food safety and sanitation are followed.
  • Ensured food safety audit scores above the 94% scoring range; average rise of 3%.
  • Implemented the Corporate food safety program which enabled us to pass a rigorous third party audit.
  • Conduct monthly in service training programs related to safety in the workplace and food safety.
  • Educated staff through hands-on training for event execution, client relations and food safety.
  • Managed extensive food inventories, monitored for food safety, and met all requirements.
  • Established and followed action plans for high levels of food safety and quality.
  • Write menus Accomplishments 0 State Food Safety violations for 3 years.
  • Implement and monitor food safety systems in adherence to HAACP.
  • Performed multiple food safety surveys at peer accounts.
  • Assist in training employees in various areas of workplace and food safety -Communicate regularly with School District Administration.
  • Prepare cleaning schedules and equipment maintenance to ensure food safety Ensure proper sanitation and safety practices of staff
  • Ensured compliance with Aramark, government, and accrediting agency standards for sanitation and food safety.
  • Followed food safety, and ensured guests were happy always.
  • Insure all WAC-Codes are followed) Experienced in food safety.

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6 Food Safety Jobs

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5. Meal Trays

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Here's how Meal Trays is used in Food Service Director jobs:
  • Managed the dietary staff and supervised daily dietary tasks, meal trays and patient satisfaction.

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6. Bed Facility

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Here's how Bed Facility is used in Food Service Director jobs:
  • Managed the Food Service Department in a skilled nursing and long term care, unionized, 150 bed facility.
  • Lead team of three supervisors and 27 hourly associates, serving 600+ meals daily for a 190-bed facility.
  • Serve as Team Leader for the employee satisfaction team in a 307-bed facility that has approximately 1,500 personnel.
  • Head of dietary department of a ninety bed facility, responsible for hiring and firing of personnel.
  • Full control over entire 144 bed facility, plus supervisory duties at an additional 105 bed facility.
  • Full responsibility for all food service operations in this exclusive, up scale 75 bed facility.
  • Full responsibility for staff supervision and training of all new employees in a 185 bed facility.
  • Managed $1.2M budget, 900 bed facility with 7 hourly and 1 manager.
  • Managed all areas of the dietary department in a 100 bed facility.
  • Manage all aspects of the dietary department for a 200 bed facility
  • Census of 265 bed facility with both skilled and assisted living.
  • Managed The Food Service Operations for a 40 bed facility.
  • Manage and Direct a 104 Bed Facility for Food Service Department
  • Supervised & trained 14 employees in a 100 bed facility.
  • Managed the dietary department for a 64 bed facility.
  • Directed all dietary activities of a 115-bed facility.
  • Perform along side other department heads to maintain all the needs of a 114 bed facility.
  • Manage the food service for the Brunswick County Detention Center a 440 bed facility 2.
  • Managed 15 foodservice workers and 1 dietitian in a 160-bed facility.
  • Manage dining services for 180 bed facility, including on-site caf and 60 bed rehabilitation unit.

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7. Food Preparation

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Here's how Food Preparation is used in Food Service Director jobs:
  • Monitored compliance with state and federal regulations regarding food preparation and serving.
  • Supervised and coordinated activities of cooks and workers engaged in food preparation.
  • Executed daily operations of food preparation.
  • Performed some food preparation and service tasks such as cooking, clearing tables, and serving food and drinks when necessary.
  • Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
  • Monitor food preparation methods, portion control and presentation to ensure palatable choices to drive consumption and healthy choice targets.
  • Supervised daily procedures of food preparation, storage, sanitation, and cost control within six kitchens throughout Alabama.
  • Direct Food Service Operations including all food preparation, Dining Room Operations and dining delivery services.
  • Establish systems and routines to ensure the highest standards for guest service and food preparation.
  • Instructed sessions in cooking, food preparation, customer service, and restaurant management.
  • Coordinate the complete management of food preparation as well as all personnel.
  • Monitored food preparation methods, portion sizes, and garnishing.
  • Monitor compliance with health regarding food preparation and serving.
  • Prepared menus and assisted with food preparation when needed.
  • Hired and trained all management and food preparation personnel.
  • Supervised all food preparations on a daily basis.
  • Supervised kitchen staff of 20 people and ensured proper event set-up, food preparation, kitchen clean-up and proper shut down.
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
  • Assisted my lead cook with daily food preparation and ran the Starbuck's coffee bar.
  • Oversee Food Preparation for School and Universities Conducted Evaluations, Coached Staff, and Guided Recruitment and Training.

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35 Food Preparation Jobs

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8. Payroll Records

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Here's how Payroll Records is used in Food Service Director jobs:
  • Monitored budgets and payroll records, and reviewed financial transactions in order to ensure that expenditures are authorized and budgeted.
  • Monitor budgets and payroll records, and review financial transactions in order to verify product quantity and quality.
  • Monitor budgets targets and payroll records to ensure expenditures are compliant and budgeted.
  • Monitored budgets and payroll records, and reviewed financial transactions.
  • Used CHRONOS payroll system daily to maintain employee payroll records.
  • Complete and submit payroll records.
  • Monitored budget and payroll records.
  • Monitored and maintained all sales, inventory, receivables, payables, purchasing, and payroll records.

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1 Payroll Records Jobs

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9. Financial Statements

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Here's how Financial Statements is used in Food Service Director jobs:
  • Established ordering and receiving procedures and submitted detailed financial statements monitoring weekly food, labor and direct costs.
  • Review and evaluate overall control of business including prepare yearly budgets and analyze monthly financial statements.
  • Regulated food and beverage cost control and prepared monthly financial statements.
  • Monitor monthly financial statements to ensure financial goals are achieved.
  • Prepared and reported weekly financial statements to upper management.
  • Reconciled monthly and yearly financial statements.
  • Prepare monthly Financial Statements and Year to Date Profit and Loss Statements for School Administrators and School Board Members.
  • Coordinate the preparation of budgets, forecasting, and profit and loss financial statements.
  • Managed team member staffing levels, review financial statements and correct problem areas.
  • Prepared month-end Financial Statements including the P&L and Balance Sheet.
  • Maintain and exceed corporate performance budgets, goals and financial statements.
  • Prepare all month end and weekly financial statements.
  • Budgeted and forecasted financial statements and data.
  • Review and analyze financial statements, operating reports, budget variance reports to guide account toward financial success.
  • Worked with lunch service manager to prepare monthly and weekly financial statements including bi-monthly client invoices.
  • Compiled and transmitted accurate financial statements to corporate and client contacts and explain results when appropriate.

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10. Customer Service

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Here's how Customer Service is used in Food Service Director jobs:
  • Created strategies designed to motivate the management team for overall customer service satisfaction.
  • Supervised all personnel to ensure superior level of quality and customer service.
  • Ensured customers and family received the highest quality customer service.
  • Established standards for personnel performance and customer service.
  • Supervised kitchen staff regarding food production, waste management, quality and cost control, and customer service.
  • Managed all aspects of dining services including staff, food and beverage inventory, and customer service.
  • Assist with dining room management, including addressing employee and customer concerns and ensuring excellent customer service.
  • Ensured that food service managers demand a high level of customer service in each dining facility.
  • Controlled food quality, built relationships, and provided customer service with Northern Trust Bank clients.
  • Recruited and trained employees including training in suggestive selling, business etiquette and customer service.
  • Reversed poor conditions including high employee turnover, poor customer service and poor sales.
  • Ensured that residents/guests received the highest quality of customer service from staff during meals.
  • Raised the quality of customer service, food taste, presentation, consistency.
  • Dedicated to providing the highest levels of cuisine and customer service to clients.
  • Trained staff in providing good customer service in food service.
  • Train staff in all aspects of customer service.
  • Provide outstanding Customer Service, and Quality control.
  • Focus on customer service and Client satisfaction.
  • Coach employees on customer service and presentation
  • Skilled in resolving customer service issues and finding "Win Win" solutions.

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2 Customer Service Jobs

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11. Food Cost

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Here's how Food Cost is used in Food Service Director jobs:
  • Improved daily meal quality while reducing food cost by twelve percent and labor cost by seven percent.
  • Maintained food costs, sanitation standards, product purchasing and service operations for food presentation and consistency.
  • Reduced food costs by using seasonal ingredients, setting standards for portion size and minimizing waste.
  • Reduced food cost by 0.5% over prior year; no increased costs to client.
  • Cost Control- Cleaned up old inventory program to ensure proper food cost forecasting and percent.
  • Maintained all labor, supply, and food costs within established budgets and CPM's.
  • Reduced Food Cost by 15%, achieving $1.24 cost per meal annually.
  • Improved food quality and maintained current food costs within a $1.2 million budget.
  • Utilize Weekly Purchasing Budgets to control food cost and directs to meet financial goals.
  • Implemented and maintained the use of the commodity program to help offset food cost.
  • Reduced annual food costs by 5.82% through menu adjustment and purveyor bidding process.
  • Negotiated new food programs with major suppliers, reduced food cost by 5%.
  • Maintain budget for food cost, payroll, small wares, capital equipment.
  • Implemented new production process which reduced food cost/ labor costs by 30%.
  • Improved revenue by decreasing labor and food cost.
  • Reduced food costs by 6.5 percent average.
  • Maintained food cost by working within a budget
  • Decreased food cost by 2.1% and directs by 3.7%.
  • Cooked meals, food ordering and inventory Maintained low food cost, kept kitchen clean at all times.
  • Adhere to all sanitary and food safety regulations Maintain accurate records and reports Maintain labor & food cost within budget

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93 Food Cost Jobs

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12. Special Events

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Here's how Special Events is used in Food Service Director jobs:
  • Provided direction and oversight of all food-related operations, including cafeteria operations and campus special events.
  • Coordinated special events with administrators, activity coordinators and dietary staff.
  • Reviewed and approved menus, menu prices, and margins proposed by Executive Chef for all venues and special events.
  • Worked closely with the chef and cooks to determine menu plans for special Events or occasions.
  • Hired, trained, and managed up to 90 employees for fine dining and special events.
  • Initiated monthly programs to commemorate special events throughout the year with an emphasis on student involvement.
  • Create special events unique to the venue, including menu and overall themed d cor.
  • Organized special events in the department, including receptions, meetings and Sheriff luncheons.
  • Organized special events in the restaurant, including receptions, promotions and corporate luncheons.
  • Adjust menus and menu extensions to meet resident's preferences and special events.
  • Worked closely with public relations and activities department for marketing and special events.
  • Organized special events monthly basis, increase resident satisfaction over 30%.
  • Position involved extensive planning of special events for families and board members.
  • Planned menu for special events and holidays.
  • Spearheaded special events from menu to servicing.
  • Cater special events and monthly themed buffets.
  • Coordinated Special Events and off site Events.
  • Support Catering Department for special events.
  • Coordinate special events with activities.
  • Support the Regional Director with off site Manager training, as well as assisting with special events at other FISD units.

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21 Special Events Jobs

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13. Dietary Department

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Here's how Dietary Department is used in Food Service Director jobs:
  • Direct operational, administrative and financial control of the property's dietary department.
  • Supervised Dietary Department operations, including activities of 11 full-time employees.
  • Design and facilitate budgets for dietary department.
  • Opened the Dietary department of a new 140 bed facility under the direction of Sue Briggs, R.D.
  • Gathered information on proper vendors -Created plans of action to improve the overall performance of dietary departments.
  • Managed 24 personnel in dietary department for a 144-bed nursing home that included short term rehabilitation units.
  • Researched and developed operational manuals for each dietary department, in compliance for Joint Commission Surveyors.
  • Oversee the day to day operations of the Dietary Department for a 201 bed Post-Acute/ICF facility.
  • Assured that the dietary department was maintained in a clean, safe and sanitary manner.
  • Coordinated the activities of the clinical and administrative food services of the Dietary Departments.
  • Manage day-to-day operations of the dietary department with a staff of 12-15 people.
  • Direct operations of the Dietary Department, direct and develop dietary employees.
  • Managed the dietary department for a 120 bed nursing home.
  • Reorganized entire Dietary department from top to bottom 4.
  • Improved customer service within the dietary department.
  • Have successfully operated many different dietary departments from purchasing to operations
  • Directed all aspects of the Dietary department I was also in charge of the employee cafeteria
  • enrolled in CDM certification Assisted in the takeover/transition of the dietary department from the previous food services management company.
  • Maintain all aspects of a Kosher dietary department (ie.
  • Maintain all aspects of the dietary department (ie.

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36 Dietary Department Jobs

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14. Daily Operations

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Here's how Daily Operations is used in Food Service Director jobs:
  • Managed the daily operations of cafeteria, gourmet coffee bar and catering operations in a National level security environment.
  • Supervised daily operations of corporate dining facility, serving breakfast and lunch offerings to approximately 4000 Microsoft employees.
  • Executed daily operations of camp kitchen, along with all special events, including supervision of a staff of 9 workers.
  • Assured compliance of menus, recipes, and production records for daily operations including special diets for those students requiring them.
  • Managed daily operations of the Executive Dining Room at the corporate office for Boeing Aerospace in Seattle, WA.
  • Managed the daily operations of a school district with three schools including full training of staff.
  • Supervised daily operations of food service program for over 3000 inmates and 500 employees.
  • Administered daily operations of food service program for 1800 inmates and 200 employees.
  • Managed daily operations for the catering, retail and residential dining programs.
  • Managed the daily operations of a business $1.5 million annual revenue.
  • Provide leadership for daily operations in dining serving 15,000 meals per week.
  • Supervised daily operations of 4 dining rooms within the building.
  • Manage daily operations of a corporate cafeteria for 3-meal periods.
  • Directed daily operations of dining room and food production.
  • Managed daily operations of 3 full service kitchens.
  • Managed the daily operations of the cafeteria.
  • Direct daily operations at 8 schools.
  • Managed the daily operations of a campus dining hall, catered functions and the reporting of unit financials.
  • Create schedules on a weekly basis Oversees daily operations and resolve customer concerns in person or email.
  • Managed and coordinated daily operations for 27 schools within Duval County Public Schools.

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15. Inventory Control

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Here's how Inventory Control is used in Food Service Director jobs:
  • Implemented new inventory control measures effective in decreasing inventory while increasing quality.
  • Coordinate menu planning, government commodity disposition, and inventory control.
  • Develop computer programs for inventory control and financial accountability.
  • Implemented food inventory controls and quality standards.
  • Managed all facets of the business to include inventory control, scheduling, ordering products and training new employees.
  • Created and implemented all food budgeting, costing, and inventory controls systems in a non-profit environment.
  • Purchased supplies, maintained quality and inventory control, prepared budgets, and installed computer ordering system.
  • Ordered and purchased food for a four-week menu cycle, developed and monitored cost effective inventory control.
  • Coordinated and supervised personnel in production, quality control, safety, and cost and inventory control.
  • Prepared and oversaw weekly sales sheets, purveyor sheets, production sheets and inventory control.
  • Managed the food service budget, menu planning and pricing, and inventory control.
  • Oversee inventory control, ordering, food sanitation and quality control of food products.
  • Used inventory control forecasting to minimize write-offs at the end of the year.
  • Manage inventory control and policies for proper storage and safe handling.
  • Purchased food supplies, maintaining effective inventory control.
  • Inventory Control and Loss Prevention.
  • Budget management for free and reduced meals Redesigned inventory controls to prevent loss of product and lower cost to the school.
  • Performed all purchasing duties including ordering, receiving and inventory control Processed accounts payable and receivable for school district.
  • Manage day to day operations inc. production, inventory control, employee scheduling, payroll.
  • Ordered food for each operating school Performed inventory control Order cleaning and maintenance supplies as needed for each location.

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5 Inventory Control Jobs

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16. Food Service Department

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Here's how Food Service Department is used in Food Service Director jobs:
  • Assessed systems, streamlined accounting, inventory and food service departments; allocated manpower and resources according to business volumes.
  • Changed the culture and guided a Food Service Department for ten years with measurable progress towards constant and changing goals.
  • Oversee the daily operations of the Food service department, Ordering, scheduling, Discipline, Training, State readiness
  • Earned #1 Food Service Department in a company serving 33 communities after only 6 months of employment.
  • Order all food items, paper products and chemical products for the food service department within budget allowances.
  • Inventory management of all dry and refrigerated storage for food service department for a $360,000 budget.
  • Supervised the Food Service Department in a Ford Motor Plant P&L Cafeteria with 2 satellites.
  • Decreased spending by 19% in the first quarter of leading the food service department.
  • Directed Food Service department at a 524-bed, a two campus community hospital.
  • Organized and implemented new policy and procedures for all food service departments.
  • Manage 4 supervisors and 8 associates in the food service department.
  • Managed contracts and vendor relations related to the food service department.
  • Completed regular sanitation and safety checks of the food service department.
  • Manage all aspects of the Food Service Department.
  • Staffed, trained and directed food service department.
  • Maintained a profitable food service department.
  • Managed the food service department.
  • included supervising two food service departments.
  • Comply with State and Federal requirements in the areas of sanitation for the Food Service Department.
  • Secure funding for Food Service Department Supervise staff at all Lorain Sites (9)

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50 Food Service Department Jobs

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17. Labor Costs

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Here's how Labor Costs is used in Food Service Director jobs:
  • Restructured staffing models to reduce labor costs and maximize staff performance and customer satisfaction.
  • Monitored food and labor costs, adhered to sanitation laws, and prepared administrative documents concerning accounts and employee information.
  • Managed labor costs to 30% under budget fiscal year 2015; 4% reduction in year-over-year food costs.
  • Implemented cost containment systems to minimize food and labor costs without effecting quality of food or service.
  • Cut food and labor costs by 16% while increasing sales, food/service quality and guest satisfaction.
  • Oversee quality of food, develop budgets, create menus, and monitor food and labor costs.
  • Lowered monthly labor costs by 60% while increasing productivity and responsibility of employees.
  • Lowered labor costs by 1.9% through scheduling and tracking of SPLH.
  • Revamped menu that resulted reduced food and labor costs and streamlined purchasing.
  • Improved profitability and customer experience through lower food and labor costs.
  • Handled P&L and ensured food/labor costs were within limits.
  • Maintained food and labor costs based on designated budget plan.
  • Increased revenue over two years while reducing labor costs.
  • Control all inventory, food purchases and labor costs.
  • Reduced labor costs by 4.2% over prior year.
  • Reduced labor costs from 20 to 16 full-time employees.
  • Maintained records of inventory and daily cash intake as well as weekly reports on food and supply and labor costs.
  • Developed consolidated butcher shop, bake shop, and Garde Manager operations, saving 35% in labor costs.
  • Scheduled staff as required for proper staffing as well as for proper labor costs.
  • Decreased overtime and overall labor costs by adding three part time positions.

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34 Labor Costs Jobs

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18. Staff Members

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Here's how Staff Members is used in Food Service Director jobs:
  • Introduced guidelines for nutritional requirements for all residents and staff members.
  • Managed approximately 25 staff members.
  • Provided direction, training and overall leadership to 8 hourly staff members and 1 manager at this 1100 bed facility.
  • Train, mentor and develop staff members so that they can reach their career goals with our growing company.
  • Conducted training of 70 staff members in the area of food service for 300 bed Nursing home.
  • Managed 15 staff members, assigning schedules and duties and overseeing all aspects of Dietary Operation.
  • Led 20 staff members, delegating duties and monitoring performance, supervising daily responsibilities.
  • Enforced Health and sanitation regulations for all areas perform training with staff members.
  • Preside over a dining center and manage/train a team of seven staff members.
  • Conducted hiring and training of 70 staff members and 4 salary managers.
  • Maintain communication and working relationships with staff members and clients.
  • Helped with the hiring of staff members.
  • Supervised 25+ kitchen staff members.
  • Hired, discharged, disciplined, trained, scheduled staff members Established departmental regulations and procedures in conformance with administrative policies.
  • Managed the college campus foodservice operation, with over 20 staff members involved in the front and back of the house.
  • Managed revenue of 350K, 8 staff members, including satellite unit * Increased bottom line from $7500.
  • Coached and mentored 35 staff members by offering constructive feedback and taking interest in their long-term career growth.
  • Recruited, hired and supervised 13 qualified staff members, trained new employees, and conducted in-service trainings.
  • Instituted food protection/sanitation program for all staff Continually training 2 staff members to take over the Mgr.
  • Full responsibility for 12 staff members( HR and Supervisory Functions).

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2 Staff Members Jobs

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19. Cost Control

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Here's how Cost Control is used in Food Service Director jobs:
  • Managed operational budget implementing effective cost control and handling purchasing, production, and inventory.
  • Manage facility budget through effective cost control procedures and systems
  • Provided team member training for 12 union employees, resulting in cost control bottom line savings at the LA Times.
  • Developed and implemented corrective action plans for food cost control resulting in 24% reduction bringing food cost within budget.
  • Developed menu, managed cost controls, purchasing and inventory with a focus on sourcing and utilizing local food products.
  • Achieved record profitability by increasing sales through new product development, marketing, merchandising, and cost control management.
  • Coordinated and supervised unit personnel in production, quality and food cost control, labor scheduling and staffing.
  • Prepared and produced menu forecasting to keep inline with food cost control and waste and all unit accounting.
  • Monitor cost controls to bring about profitability and yet maintain high standards and quality food service.
  • Cross-trained personnel to ensure consistent execution in production, merchandising, quality, and cost control.
  • Inventory, cost control under a strict budget that must be maintained every order week.
  • Coordinate and supervise unit personnel regarding production, merchandising, quality and cost control.
  • Created menus, set up kitchen system, with quality and cost controls.
  • Prepared and maintained budgets and cost controls for 2,400 employee, 24/7 operation.
  • Maintain cost control for ordering food pertaining to weekly and monthly menus.
  • Created value through efficient operations, appropriate cost controls and profit management.
  • Manage resources to ensure quality and cost control within budgetary guidelines.
  • Oversee inventory, food ordering and food cost control.
  • Cost control and purchasing for entire facility.
  • Inventory and Labor Cost Control.

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476 Cost Control Jobs

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20. CAF

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Here's how CAF is used in Food Service Director jobs:
  • Developed popular daily specials with personally sourced ingredients for cafeteria and patient service.
  • Managed employee/visitor cafeteria and in-house catering generating additional revenue.
  • Created patient menus and updated cafeteria menus.
  • Managed daily Business Cafeteria Function.
  • Directed the efforts and monitored the accomplishment of five District Managers responsible for sixty-two manual in-plant food cafeterias.
  • Directed and managed multiple Microsoft cafes with 30+ employees, $2M+ budget and 2500+ meals served daily.
  • Acted as liaison between school administration and parent groups regarding all food service and cafeteria issues.
  • Reviewed and approved the cafeteria and catering menus compiled by the Food Service Manager.
  • Ordered food twice weekly, lowered food waste, and increased cafeteria sales.
  • Facilitate all day to day financial operations for cafe and three additional commissaries.
  • Oversee production of food for dining halls, catering and cafe's.
  • Carried out all cafeteria management for multiple schools.
  • Managed 40 employees, 3 satellite cafeterias.
  • Manage multiple caf locations with 11 employees and provided service to over 900 customers daily.
  • Designed new caf menu for Officers Dining Room at Cook County Corrections.
  • Develop financial budgets and met financial targets for caf operating expenses.
  • Created effective marketing campaigns to increase caf traffic.
  • Managed multiple full service caf -style restaurants, catering, Subway and Little Caesars restaurants.
  • Re-merchandized caf for ease of service, continuity and increasing sales.
  • Developed, implemented, and branded "Everyday Caf " food service and beverage program in 250 stores.

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2 CAF Jobs

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21. Haccp

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Here's how Haccp is used in Food Service Director jobs:
  • Developed food safety training program implementing HACCP principles.
  • Ensured that requirements for appropriate sanitation and safety levels in respective areas are met according to state federal and HACCP regulations.
  • Developed food program to include healthy and fresh produce, as well as HACCP standards for proper sanitation at facility.
  • Developed perpetual inventory forms, production sheets, HACCP procedures, standardized recipes, and standing orders with vendors.
  • Disciplined trainer and mentor staff on HACCP principles, food preparation, and equipment safety and sanitation.
  • Implemented HACCP procedures for kitchen production to avoid cross contamination of foods, waste and over production.
  • Planned and conducted monthly employee training in HACCP, OSHA, TITLE 22, and Corporate Policies.
  • Ensured proper presentation, portion control, and maintenance of proper serving temperatures following HACCP standards.
  • Trained staff on HACCP procedures, ensured basic safe food handling.
  • Complete understanding of HACCP Increased hospital patient satisfaction by 55 percent.
  • Developed a HACCP plan layout, flow charts and implementation.
  • Conduct highly effective training sessions involving ServSafe and HACCP procedures.
  • Conduct all Hazard Analysis Critical Control training (HACCP).
  • Adhere to HACCP and National Labeling Law compliance standards.
  • Uphold all HACCP procedures and local health department regulations.
  • Insured HACCP procedures were used and in compliance.
  • Developed HACCP guidelines for kitchen and standardized recipes.
  • Designed programs for HACCP and OSHA compliance.
  • Oversee staff development/training in HACCP procedures.
  • Experienced with HACCP and HSE.

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23. Aramark

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Here's how Aramark is used in Food Service Director jobs:
  • Conduct inventory and records management audits to comply with ARAMARK, government and accrediting agency standards
  • Spearheaded ARAMARK's involvement supporting vocational programs for disabled individuals.
  • Managed a successful client budget (2.3 million in TMV), provided accurate financial reporting both for client and ARAMARK.
  • Partnered with ARAMARK Marketing to develop and implement monthly Fast Track programs to drive customer satisfaction and variety.
  • Provided leadership, mentoring, and direction to 4 supervisors in meeting the standards established by ARAMARK.
  • Maintained effective vendor relations through ARAMARK's supply chain management process
  • Manage and develop 5 ARAMARK managers in residential & catering.
  • Ensured utilization of approved menus according to Aramark standards and contract specifications.
  • Conduct period inventory and perform other functions such as maintaining records to comply with Aramark, government and accrediting agency standards.
  • Acted as liaison between client and Aramark to create and maintain a mutually beneficial and profitable relationship.
  • Score of 93 on Eco-sure audit (2nd highest score in Aramark Central District).
  • Maintained all records and reports necessary to comply with Aramark, government and accrediting agency.
  • Managed a supervisory Aramark staff of 5 employees along with Inmate Staff of 75.
  • Conducted Q & A's on a monthly basis and inputted information on Aramark.net.
  • Hired in with ServiceMaster in 1996, was acquired by Aramark in 2001.
  • Awarded ARAMARK Manager of the Year Received ARAMARK Strength of Excellence award.
  • Trained and supervised Office Manager with ARAMARK\'s accounting system.
  • Implement and evaluate Aramark standards for delivery of services.
  • Maintain records to comply with Aramark and government standards.
  • Implemented four Aramark branded Pan Geos Concepts including Wraps and Salads, Pasta Kitchen, The Grainery and Itza Pizza

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120 Aramark Jobs

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24. Human Resources

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Here's how Human Resources is used in Food Service Director jobs:
  • Monitor student services; maintain parent/community communications; human resources, maintenance and transportation services.
  • Oversee the employee disciplinary documentations conducted by department managers for the Human Resources department.
  • Administered Human Resources policies, procedures and guidelines to ensure consistent and treatment of all employees and promoted good employee relations.
  • Manage multiple operational areas for an assisted living facility including purchasing and procurement, health compliance, and human resources.
  • Completed Corporate Marketing, Human Resources and Productivity training which lead to the development of safety and marketing champions.
  • Coordinated all human resources functions, including hiring, training, disciplinary action, and termination.
  • Handled human resources duties including all aspects of the new hire, training and termination process.
  • Worked with Human Resources and Activities Directors to plan events for the employees and the residents.
  • Directed the complete food service cycle, accounting reporting, and human resources.
  • Conduct other human resources functions as needed, including scheduling and payroll.
  • Submitted all required financial reports to accounting, payroll and human resources.
  • Managed Human Resources including hiring, termination, payroll and employee benefits.
  • Served as the Human Resources Generalist for the entire organization unit.
  • Crossed trained in MDS reporting, Payroll and Human Resources.
  • Help Human Resources plan and execute center functions.
  • Managed all aspects of food services for inmates Responsible for scheduling, training, supervision, human resources and budget management.
  • Perform human resources functions including interviewing, hiring, and training employees, investigating grievances, and conducting performance reviews.
  • Direct client contact, interaction with board members, committees Human resources, scheduling, labor regulations
  • Address and resolve human resources issues including promotions, discipline, and other performance related matters.
  • Interviewed and hired staff at site, including filling out human resources paperwork.

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25. State Regulations

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Here's how State Regulations is used in Food Service Director jobs:
  • Revised menus based upon State regulations and regional preferences.
  • Followed state regulations and guidelines.
  • Coordinate the transition of ready-prepared products to scratch cooking while monitoring employee compliance to USDA meal patterns and state regulations.
  • Planned, directed, and coordinated dining service activities for residents and guests according to state regulations and guidelines.
  • Research and create new school lunch menus while verifying compliance with the new USDA meal patterns and state regulations.
  • Ensured compliance of all USDA, federal, and state regulations regarding nutritional standards, reports and records.
  • Trained staff to observe and comply with all local and state regulations regarding food safety and sanitation.
  • Ensured food safety and operation procedures are in compliance with both company policy and state regulations.
  • Developed breakfast and lunch menus compliant with USDA and state regulations plan and implemented special functions.
  • Helped to implement a new production system to drive compliance with state regulations.
  • Insure food service department is in compliance with federal and state regulations.
  • Trained staff on safety requirements to meet company and state regulations.
  • Maintained state regulations; achieved 4 years of deficiency-free operation.
  • Maintain certification in food safety to meet state regulations.
  • Supervised team and oversaw compliance with all State regulations.
  • Implemented menus per state regulations.
  • Developed detailed Nutritional Care Plans in compliance with state regulations Successfully managed budget within guidelines.
  • Analyzed all quality control reports to ensure adherence to state regulations.
  • Prepare and serve meals for residents Ordering in accordance with budget Maintain a clean work environment to state regulations.
  • Check food quality/presentation Food ordering/track inventory Maintain budgets/PPD Ensure state regulations are met (i.e.

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2 State Regulations Jobs

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26. Client Relationships

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Here's how Client Relationships is used in Food Service Director jobs:
  • Developed cost-effective, customer-focused operation; built and maintained strategic client relationships; and devised sales plans/actions.
  • Pursued increased sales volume through cultivating client relationships, customized menu development, and improving perceived value.
  • Establish strong client relationships to increase business and restaurant profitability.
  • Retained contract for additional 10 years with solid client relationships and sold additional contract adding Jasper Hospital to portfolio.
  • Maintained client relationships, participated in bidding new business, and fulfilling the contractual obligations of the company.
  • Involved in customer, parent, and client relationships as they related to the dining experience.
  • Assessed clients' needs, provided direct feedback, and maintained strong client relationships.
  • Managed client relationships based on contractual needs, reporting directly to District Manager.
  • Manage client relationships as well as P&L and budgeting.
  • Improved strained client relationships through proactive planning and great customer service.
  • Foster client relationships with nurses, doctors, and administrators.
  • Managed client relationships on behalf of Compass Group.
  • Selected Contributions: Forged strong client relationships at every location, saving two locations from going out to bid.
  • Selected Contributions: Successfully managed and maintained one of the toughest client relationships in the organization.
  • Increased catering sales while at Dow Agro Sciences 165% of budget through personalized client relationships and unique menu options.
  • Cost Analysis Inventory Control Managed staff and operations within Dining Services Managed corporate client relationships

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27. Annual Budget

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Here's how Annual Budget is used in Food Service Director jobs:
  • Delivered input on annual budget, including provision of food/beverage/supply forecasts and labor projections.
  • Prepared and administered an annual budget of $4 million for operation and maintenance of the school lunch program.
  • Prepared and submitted annual budget for the three departments, making logical and prudent business decisions for the departments.
  • Complete oversight of staff of 18 and annual budget in excess of 600k and 375 meals daily.
  • Submitted and adhered to budgetary requirements for an annual budget of over $300K.
  • Maintained an annual budget of $300,000 and weekly payroll of $28,000.
  • Report directly to the building Administrator and manage an annual budget of 100K.
  • Prepare and implement annual budget for staff, food and equipment costs.
  • Projected $500,000 annual budget within cost centers for personnel and supplies.
  • Developed, monitored, and controlled a $3.3 million annual budget.
  • Produced and analyzed annual budget, forecasts and profit and loss statements.
  • Managed $60,000.00 plus annual budget for food procurement and supplies.
  • Managed weekly and annual budgets, and performed all bookkeeping.
  • Perform menu design, annual budget and catering duties.
  • Assist in the preparation of the annual budget.
  • Managed annual budget of $500,000.
  • Controlled food cost, ordered food ($80,000 - $120,000 annual budget) and paper supplies and cleaning supplies.
  • Developed annual budgets for multi units and managed total revenue of $3.5M.
  • Prepared annual budget and used accurate accounting practices to manage funding.
  • Managed [ ] annual budget.

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28. Resident Retention

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Here's how Resident Retention is used in Food Service Director jobs:
  • Work with all departments in senior living to ensure resident retention.

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29. MDS

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Here's how MDS is used in Food Service Director jobs:
  • Monitor, document and report on residents' health through Nutrition Risk Assessments, Care Plans, MDS, and RAPS.
  • Monitor sanitation of kitchens and complete MDS paperwork to achieve high regulatory success with the State Board of Health.
  • Assess, documented and participated in interdisciplinary care plans utilizing the MDS system for long term care residents.
  • Trained in clinical nutrition, MDS, care plans, modified textures, and all other therapeutic diets.
  • Complete nutritional assessments, RAPS, MDS, care plans and nutritional documentation for 60-bed skilled nursing facility.
  • Coordinated and led weekly weight meetings and collaborated with DON, ADON, NP and MDS team members.
  • Completed timely MDS, care plans, Raps and other dietary programming for 85 residents.
  • Collaborate with and assist Dietitian with compiling clinical resident MDS documents for food service.
  • Trained in the electronic completion of the MDS forms on Skilled Nursing patients.
  • Conducted daily audit of skilled nursing, dining, and MDS/care plan procedures.
  • Initial and quarterly assessment, Care Plans, MDS, Medicare documentation.
  • Completed all MDS paperwork as required by the State Board of Health.
  • Assist in care plans for the residents and MDS data collection.
  • Completed MDS 2.0 section K and RAP Summary per schedule.
  • Attended MDS meetings, and patient care counseling sessions.
  • Completed all resident weights, Raps, care plans and MDS in a 110 bed home.
  • Skilled Nursing Nutritional treatment planning and completion of care plans and MDS forms.
  • Developed care plans, RAPS, and MDS' per regulatory agency requirements.
  • Complete Careplans, MDS, and Quarterlies.
  • Care plans MDS, RAI Ordering Food and Supplies Planning Budgets Scheduling

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30. Usda

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Here's how Usda is used in Food Service Director jobs:
  • Developed daily menus according to USDA nutritional guidelines.
  • Implemented USDA Six Cents Certification Eligibility.
  • Operated meal service of more than 65,000 meals assuring USDA, NSLP, sanitation and safety requirements.
  • Awarded Certificate of Excellence by SNA and Silver award in school nutrition by the USDA.
  • Developed two cyclic menus to integrate seasonal foods and dishes, and maintain USDA guidelines.
  • Monitored schools for compliance to USDA and ISBE policy in the issuance of student meals.
  • Prepared paperwork and reports for USDA and State of Arkansas, Child Nutrition Unit.
  • Work with Client specialist ordering and receiving USDA donated Foods for SNP programs.
  • Worked with variable budget parameters in each state while still meeting USDA guidelines.
  • Process required state reports, cashier logs, menu to USDA requirements.
  • Created breakfast and lunch menus according to the USDA Food Guidelines.
  • Submit reports to USDA, and Superintendent.
  • Adhered to strict USDA guidelines.
  • Challenge Silver Award for five schools from the USDA.
  • Created menus following the new USDA meal standards Used NutriKids online system and worked on free and reduced applications
  • Prepare weekly and daily menus using CBORD/ Netmenu program that fit into the USDA food Program for children.
  • Implement and monitor therapeutic diets and recommend changes as necessity utilizing Dietary Recommendation from USDA and SLP.
  • Attended trainings sponsored by USDA.
  • Created and implemented menus that exceeded USDA guidelines and Chartwells company standards while providing all recipes and production sheets to staff.
  • Prepared meals utilizing ISSI, USDA, or Armed Forces recipes, progressively cooking a .

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31. Food Service Program

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Here's how Food Service Program is used in Food Service Director jobs:
  • Prepared annual operating budget and implemented company food service programs.
  • Purpose and Scope: Maintained a focused, efficient food service program customized to the specific dietary requirements of all patients.
  • Ensured the execution of all food service programs including proper ordering, production planning, safe food production and display.
  • Assured the food service program met Veterans' and spouses needs and was compliant with long term care regulations.
  • Supervised by Marisa Gilchrist The day to day operation of a food service program for a care center.
  • Develop and implement measures to make the food service program a supportive element of the instructional program.
  • Oversee Summer Food Service Program following USDA guidelines and working with the VA department of health.
  • Managed all aspects of district food service program encompassing 4 schools, 2400 students and 250 staff
  • Work and training those that suffers from mental illness to support all food service programs.
  • Manage food service program according to policies and procedures and federal and state requirements.
  • Developed a comprehensive food service program for the elderly featuring seasonal comfort foods.
  • Implement research and development plans to keep the food service program current.
  • Oversee all facets of a 2000 bed correctional/detention center food service program.
  • Manage all aspects of the food service program within the facility.
  • Directed the entire food service programs at Taylor and Anderson Universities.
  • Plan, organize and direct District's food service program.
  • Represented the food service program on the district wellness committee.
  • Worked with Opening Team in setting up Food Service Program
  • Maintained a financially sound Food Service program.
  • Meet with students, staff and administration to obtain feedback on any new ideas that would better the food service program.

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7 Food Service Program Jobs

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32. Patient Care

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Here's how Patient Care is used in Food Service Director jobs:
  • Participated in patient care conferences to address resident dietary needs.
  • Performed nutritional screenings and headed meetings for individualized patient care.
  • Participated in Patient Care Committee for Skilled Nursing Facility.
  • Assist in scheduling department working hours, personnel, work assignments, etc., to maintain quality patient care.
  • Establish and maintain effective working relationships with other facility departments to provide a unified approach to patient care.
  • Aided in conversion of patient care food service to Host-Hostess and later to Digital Dining and Room Service.
  • Eliminated need to hire temporary food service director, saving salary costs without compromising patient care.
  • Collaborated with dietitians, nursing and medical staff to provide exceptional patient care.
  • Develop policies and procedures to Patient Care as JCHO Standards.
  • Oversee the clinical nutrition services and support quality patient care.
  • Prepared RAPS, and updated patient care plans daily.
  • Participated in patient care plan meetings.
  • Performed nutrition assessments and provided recommendations and facilitated communication amongst all members of the patient care team

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2 Patient Care Jobs

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33. Special Functions

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Here's how Special Functions is used in Food Service Director jobs:
  • Coordinated and supervised all catering business including special functions for ARAMARK presidents and top executives.
  • Determined food costs, coordinated inventory control, implemented portion controls, ordered food from vendors and coordinated special functions.
  • Planned and prepared food for parties, holiday meals, luncheons, special functions, and other social events.
  • Planned and executed innovative internal and external special functions for various hotel properties owned by client.
  • Control of vending reports and hands on production of special functions and production requirements
  • Planned special functions such as cook-outs, staff appreciation, and holiday meals.
  • Plan and organize all special functions as directed by the Executive Director.
  • Plan and organize all special functions with other Department Heads and Administration.
  • Orchestrated and prepared all Grand Openings, special functions and corporate activities.
  • Delegate and cook for special functions for large groups of people.
  • Planned all special functions and holiday parties for residents and guests.
  • Plan and supervise special functions, off-site and in-house catering.
  • Coordinate special functions containing elements of dining or food services.
  • Cater special functions and galas for residents and guests.
  • Planed and executed all aspects of special functions.
  • Assisted accounts with numerous upscale special functions.
  • Planned all catered events and special functions.
  • Planned and oversaw all special functions.
  • Monitored assisted living and independent living units and also managed, arranged and completed charges for special functions.
  • Performed banquet chef duties for special functions which included mayors, governors and high ranking military officials.

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34. Food Service Staff

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Here's how Food Service Staff is used in Food Service Director jobs:
  • Trained, managed, and supervised food service staff, practice time management techniques, and insured the highest possible customer satisfaction
  • Administered a formalized recruitment, selection, orientation, training and evaluation program for Food Service staff of seventy employees.
  • Put together a training manual as part of a new, intensified, training program for food service staff.
  • Plan and execute breakfast, lunch & dinner menus, ordering and scheduling of all food service staff.
  • Ensured cleanliness of cafeteria along with the development of menu and supervision of food service staff.
  • Charged with assessment, training and development of all food service staff (275 employees).
  • Manage food service staff and operations of USDA funded child care programs at 10 locations.
  • Staff orientation and training for all new food service staff and student helpers.
  • Recruit, hire, train, supervise, and develop food service staff.
  • Opened new facility, including hiring and training of all food service staff.
  • Direct the food service staff 27 in all areas of food service.
  • Provide leadership, training, and direction to all food service staff.
  • Assisted the food service staff in cooking and serving as needed.
  • Hired, trained, supervised and evaluated 12 Food Service staff.
  • Prepare work schedules and evaluating work performance of food service staff
  • Hired and trained new team of 20 food service staff.
  • Interviewed, hired, and trained entire food service staff.
  • Managed and lead all food service staff.
  • Supervised food service staff of 20-25.
  • Managed summer food service staff.

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35. Lunch Program

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Here's how Lunch Program is used in Food Service Director jobs:
  • Distribute information to Minuteman community regarding lunch program and nutrition education 1.
  • Transformed school lunch program into profitable operation.
  • Provide meals to juveniles while following all guidelines of the Kansas School Breakfast and Lunch Program.
  • Developed and facilitated a lunch program for an Elementary Charter School within the campus at VFCC.
  • Assisted General Manager and General Electric Web Masters with development of web based e-lunch program.
  • Assure all staff adheres to operation procedures, policies, and school lunch program regulations.
  • Managed school lunch program with 800 students in both private and public school settings.
  • Developed and implemented the first hot lunch program for a school with 450 students.
  • Supervised all food service personnel, and the district's school lunch program.
  • Have increased participation in breakfast and lunch program 40% in 9 years.
  • Follow strict nutritional guidelines in compliance with the national school breakfast/lunch programs.
  • Hire, trained and supervised staff to operate a federal lunch program.
  • Oversee the National School Breakfast and National School Lunch Programs.
  • Negotiated with vendors to order supplies for lunch program.
  • Market the breakfast and lunch program
  • Managed all Federal requirements for National School Breakfast & Lunch programs Supervised 17 unionized staff members (Local 32BJ SEIU).
  • Prepared and filed reports to the state following the guidelines of the National School Lunch Program Recruited and trained staff of 35
  • Managed and supervise 2,500 breakfast meals daily Introduced city wide neighborhood Summer Lunch Program serving 12,000 children.
  • Experience with N.S.L.P (National School Lunch Program)
  • Assisted in the implementation of a Hot Lunch program for the multi site elementary school,enrollment of 430 students.

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7 Lunch Program Jobs

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36. Ensure Compliance

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Here's how Ensure Compliance is used in Food Service Director jobs:
  • Monitored sanitation, hygiene and health standards to ensure compliance with company guidelines and federal regulations.
  • Authored area operational procedures manual to ensure compliance with state & federal regulations.
  • Action plans created and completed to ensure compliance and to secure the highest standards were being adhered within the facilities.
  • Execute routine audits of retail and board operations to ensure compliance with client, corporate and government requirements.
  • Forecast and analyze sales, labor, and profit; and, ensure compliance with established budget.
  • Negotiate contracts, organize operations, and ensure compliance with local, state, and federal regulations.
  • Worked with various departments to ensure compliance with federal and state guidelines and guarantee system-wide efficiency.
  • Inspect facility to ensure compliance with published sanitation and safety rules, regulations and policies.
  • Implemented production system to improve food safety, quality and ensure compliance with state regulations.
  • Train employees and oversee operations to ensure compliance with National Free and Reduced Lunch Program.
  • Established quality controls to ensure compliance with state, federal, and corporate specifications standards.
  • Write work schedules, cleaning schedules and in-service education plan and ensure compliance.
  • Check food temperature and sanitation logs and checklists to ensure compliance with regulations.
  • managed department operations effectively to ensure compliance with annual staffing and expense budgets.
  • Performed regular sanitations inspections in kitchen to ensure compliance to health department standards.
  • Directed daily food service operations, prepare reports to ensure compliance with federal, state, and local regulations.
  • Worked with staff to ensure compliance with Compass Safety & NYC Health Dep standards.
  • Performed regular inspections of all diet trays to ensure compliance to all Resident requirement.
  • Worked with Hospital and Einstein dieticians to ensure compliance.
  • Oversee compliancecoordinator to ensure compliance with state and federalregulations.

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37. Sanitation Standards

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Here's how Sanitation Standards is used in Food Service Director jobs:
  • Worked with regulatory agencies for compliance with safety and sanitation standards.
  • Evaluated and administered food preparation in accordance with sanitation standards.
  • Assured department is compliant with regulatory and sanitation standards.
  • Ensured safety and sanitation standards in all operations.
  • Managed appropriate equipment maintenance and sanitation standards.
  • Maintain compliance with all sanitation standards, according to state, local and JCAHO requirements/ Certified in Serve Safe Procedures.
  • Implemented sanitation standards based on the ServiceMaster requirements and of the local, state, and federal guidelines.
  • Team training using sanitation standards, safe food handling practices as well as customer service.
  • Assure the dining service is compliant with FDA and State regulatory and sanitation standards.
  • Direct kitchen operations and dining room standards in adherence to sanitation standards and protocol.
  • Full knowledge of the State of Michigan Food Regulations with high sanitation standards.
  • Maintained all local, state, and federal policies on sanitation standards.
  • Maintain sanitation standards and implement DPH regulations within the food service department.
  • Create menu, oversee inventory, follow cleaning and sanitation standards.
  • Established safe food handling and high sanitation standards.
  • Enforce and follow sanitation standards and cleaning standards.
  • Assured proper food handling and sanitation standards.
  • Participate in menu planning and assure sanitation standards are consistently met.
  • Ensured that appropriate sanitation standards complied with Sprenger, Federal, State, and County regulations.
  • Supervised 35 employees Planned and monitored therapeutic diets Planned general menus Purchased food and supplies Maintained sanitation standards

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38. Staff Training

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Here's how Staff Training is used in Food Service Director jobs:
  • Developed and orchestrated culinary staff training across the country.
  • Coordinated staff training and performance evaluations.
  • Improved food quality by revising menus, upgrading and installing new recipes, buying more appropriate foods and thorough staff training.
  • Complete staff training, to ensure proper service adhering to, local, state, and federal sanitation guidelines.
  • Coordinated with the regional manager menu planning, cost controlling, ordering, problem solving, and staff training.
  • Conducted staff training and conducted investigations to include incidents/accidents, workers compensation, OSHA compliance, and follow up.
  • Installed new dining room program for wait staff training, helping to increase resident satisfaction by 6%.
  • Coordinated updates and maintenance of the dining Point of Sale system and provided ongoing staff training as needed.
  • Supervised the food service management staff, approved work schedules and plans and conducts staff training.
  • Minimized loss and misuse of equipment through proper kitchen supervision and staff training.
  • Renovated all policies and procedures and all staff training manuals for catering department.
  • Assisted with ongoing staff training and development at hall and campus levels.
  • Developed new staff training manual and monthly in service training for employees.
  • Maintain HAACP regulations, inventory controls, equipment and staff training.
  • Managed work schedules, staff training, and supply purchasing.
  • Staff Training, Food Orders, Adherence to Facility Budgets.
  • Staff training, coordinate menus, purchasing and staffing.
  • Staff training and management for 30 employees.
  • Performed hiring and staff training.
  • Improved theatre audits and unit evaluations through staff training.

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39. Servsafe

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Here's how Servsafe is used in Food Service Director jobs:
  • Conducted classes for ServSafe certifications.
  • Obtained ServSafe Certificate to efficiently and properly perform food preparation, cleaning and other duties related to sanitation and food services.
  • Foster ongoing training and development, examples; supervisors and cooks continuing education seminars, ServSafe classes.
  • Trained and mentored 16 staff members and achieved ServSafe certification for said staff members.
  • Enrolled managers for ServSafe to improve management skills and grow in their position.
  • Comply with State, Federal, ServSafe and EcoSure Food Quality Standards.
  • Hire and train culinary staff of 9 in maintaining ServSafe standards.
  • Completed ServSafe training of all employees using the ABM approved program.
  • Train employees on Food Safety regulations according to ServSafe.
  • Completed PIC Training and became ServSafe Certified.
  • Certified ServSafe Instructor for Vincentian Collaborative System.
  • Worked with Richard Marriott's task force to train all Southeastern managers in National Restaurant Association sanitationprogram (became ServSafe).
  • Teach Servsafe for the whole company of 13 different locations on an as needed basis.
  • Oversee all production staff to ensure proper production procedures and Servsafe principles are followed.
  • Managed the dining and culinary staff of 15+ Maintained a ServSafe Kitchen.
  • Certified to teach National Restaurant Association Servsafe Course.
  • Instructed and proctored Servsafe classes for employees.
  • Restaffed culinary department.Skills UsedServsafe certified, first aid and cpr certified, culinary arts degree
  • Practice the Servsafe guidelines in which i was taught upon my Completion.
  • Supervised Employees and prepped foods Implemented HACCP and ServSafe Trends USDA RecordKeeping

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504 Servsafe Jobs

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40. Independent Living

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Here's how Independent Living is used in Food Service Director jobs:
  • Complete management of the dining services department for an independent living retirement community with 130+ residents.
  • Planned menus that were appropriate for above stated areas and approximately 100 independent living residents
  • Developed and implemented menus for both assisted and independent living residents.
  • Oversee dietary departments of 30 skilled, supportive, assisted and independent living facilities in IL, IA & NV.
  • Oversee budgetary process for entire health-system including 180 SNF, 2-70 bed assisted living and 60 bed independent living.
  • Incorporated quarterly Candlelight Dinners that involved our Independent Living clients' participation in our Fine Dining Program.
  • Manage all food & beverage operations of the independent living portion of this large retirement community.
  • Faith-based not-for-profit offering assisted living, independent living, & Alzheimer s care unit.
  • Contracted Director of 4 kitchens including enhanced care, independent living and assisted living.
  • Schedule and develop meal plans for 175 residents in an independent living facility.
  • Provided meals for independent living, assisted living, and memory care residents.
  • Oversee purchasing of food and equipment for all independent living restaurants.
  • Supervised two dining room managers, independent living and assisted living.
  • Provide 200+ independent living residents a fine dining restaurant experience.
  • Oversee all the aspects of independent living dining.
  • Developed all rotating Al a Carte menus, nightly feature menus and recipes for two independent living dining rooms.
  • Operate a building with fifty percent Independent Living and fifty percent Memory Care Residents.
  • Oversee total operation of foodservice at 200 resident independent living facility.
  • Selected Accomplishments: Successfully implemented an "In Home Dining" program for the 60 unit independent living homes.

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3 Independent Living Jobs

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41. Diet Orders

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Here's how Diet Orders is used in Food Service Director jobs:
  • Provided nutritious, well-prepared, and palatable meals in a timely and consistent manner while adhering to menus and diet orders.
  • Monitor Meal Tracker for all diet orders and correct diets to compile with diet orders and residents needs and request.
  • Process new diet orders and diet changes when received from nursing service, and keep diet cards updated.
  • Serve as liaison to the Clinical Dietitian and Medical Staff through the translation of diet orders and menus.
  • Work closely with staff physicians to ensure accuracy and efficiency of therapeutic diet orders and diet compliance.
  • Attended all resident care conferences and implemented all diet orders, consistency adjustments and food preferences.
  • Check diet orders that are received against physicians' orders at least once a month.
  • Experienced using various tray tracking systems concerning residents diet orders and PA Meal Count.
  • Followed and ordered Physicians diet orders, attended care plans and completed patient charting.
  • Inspect special diet trays for conformance to physician's diet orders prior to delivery.
  • Ensured diet orders in medical record and tray card system were accurate.
  • Maintain diet orders and diet changes and keeps diet cards updated.
  • Follow menu in accordance with diet orders and care plans.
  • Process new diet orders and changes when received.
  • Maintained accuracy of records in computer database and change diet orders as needed in a timely manner.
  • Develop and revise current and new menus.Ensure all residents receive food that follows their diet orders.
  • Monitor and ensure proper diet orders are followed Ensure proper sanitation, policies and procedures are followed

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6 Diet Orders Jobs

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42. Safety Procedures

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Here's how Safety Procedures is used in Food Service Director jobs:
  • Conducted ongoing training in safety procedures for all areas to ensure safety and sanitation compliance
  • Followed food safety procedures according to company policies and health and sanitation regulations.
  • Ensured food safety procedures were followed, completed required state/federal assessments.
  • Implemented safety procedures as required by the health department
  • Supervised a staff of 5, involving training, work flow, quality control, and implementing Health Department safety procedures.
  • Trained associates in all aspects of hospitality, and food safety procedures, while mentoring Deli- Person for advancement to management.
  • Assigned tasks and oversaw the direction of employees to ensure compliance with food safety procedures and quality control guidelines.
  • Followed all sanitation and safety procedures, made service calls, scheduled and held meetings, worked with sales representatives
  • Directed flight kitchen activities to ensure all flight operations are on time and all United safety procedures are followed.
  • Train workers in food preparation, and in service, sanitation, and safety procedures.
  • Provided employee training on safety procedures and new programs and policies.
  • Understand and implement safety procedures as required by TDADS.
  • Implemented safety procedures as required by the district.
  • Comply with policy and safety procedures.
  • Cash handling and Safety procedures.
  • Received certification to become a Certified Eden Associate Understand and implement safety procedures as required by State of Louisiana.
  • Oversee all catered events and functions Understand and implement safety procedures as required by the district.

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43. Weekly Inventory

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Here's how Weekly Inventory is used in Food Service Director jobs:
  • Performed weekly inventory/ extended weekly inventory
  • Prepare weekly inventory, purchasing/receiving, operating reports and production records.
  • Perform weekly inventory/ordering functions based on facility census.
  • Scheduled weekly inventory pickups and deliveries with vendors.
  • Implemented and completed bi-weekly inventory sheets.
  • Attend food committee meeting, weekly inventory and purchasing, conduct interviews and disciplinary actions of union employees.
  • Obtained accurate weekly inventory and submitted weekly operating report using waste, labor & safety tracking programs.
  • Perform all purchasing and weekly inventory control of supplies and equipment for the house.
  • Maintained 100% accountability of all food item and equipment by conducting biweekly inventory.
  • Conduct weekly inventory, weekly facility's accounting, and weekly variances.
  • Managed weekly inventory, ordering, stocking and rotation of product.
  • Managed weekly inventory, purchasing, receiving and cash flow operations.
  • Completed weekly inventory checks, and placed food orders and supplies.
  • Managed budget for weekly inventory, purchasing and daily production.
  • Handled weekly inventory, sales and cash reports.
  • Processed weekly inventory and employee payroll.
  • Maintained biweekly inventory and food order through a replicable food distribution company.
  • Handled bank runs daily, ordered supplies, conducted weekly inventory and monitored the P&L.
  • Compiled a weekly inventory, post invoices, prepared accounts payables.
  • Ordered weekly inventory of Starbucks and Sysco products.

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44. Inventory Management

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Here's how Inventory Management is used in Food Service Director jobs:
  • Maintained cost effectiveness of operations through planning, purchasing, and staff scheduling and inventory management.
  • Performed cost of goods analysis, recommenced receiving storage, distribution and inventory management procedures.
  • Inventory management, payroll coordinator, purchasing director, finance administrator, scheduling supervisor.
  • Monitored product and labor cost through daily and weekly reporting and inventory management.
  • Managed all food and supply ordering and purchasing and inventory management.
  • Reduced inventory overhead by improved just-in-time inventory management system.
  • Established inventory management and control systems.
  • Created and instituted various cost controls through supply chain negotiation, inventory management, waste controls, and staff training.
  • Managed the Food Pro Inventory Management System which was responsible for analyzing and reducing costs of our menu and inventory.
  • Maintained financial compliance through strict inventory management, cross utilization of product, and waste reduction.
  • Reduced plate cost by $0.30 per plate by improving inventory management and waste tracking.
  • Inventory Management, which included budgeting, ordering, and receiving.
  • Control of inventory management with weekly and monthly food cost reporting.
  • Lead the inventory management, ordering and financial reporting.
  • Inventory management and ordering several times a week.
  • Inventory Management and Cash Control Management Plan-o-gram Management New Store set-up- Inventory Manager inbound/outbound receiving and Processing thru stocking.
  • Reviewed and analyzed operation reports monthly Introduced inventory management controls, reducing inventory shrinkage.
  • Coordinated an inventory Management system to effectively control and distribuye supplies and equipment.
  • Budget and inventory management Regulation of sanitation procedures Managing staffing levels and payroll Maintaining dining program
  • Hire, coach, and mentor new staff Inventory management Preparation of client meals Multi-site support 2010 - 2013

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45. Annual Sales

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low Demand
Here's how Annual Sales is used in Food Service Director jobs:
  • Directed food and beverage operation of 60,000 square foot conference center at Honeywell International generating $1.5 million in annual sales.
  • Directed board plan; vending; profitable catering operation with annual sales of $500,000; cash operation Le Bistro.
  • Managed the overall operation of a 3 million dollar in annual sales that includes residential, catering and retail operations.
  • Managed cash operations with annual sales over $800,000 * Developed menu concepts * Hired, trained and evaluated employees
  • Assist in development of operating budgets for each operation as well as annual sales and labor projections and costs.
  • Managed the largest volume unit with total annual sales of $1.3M (manufacturing complex).
  • Exceeded annual sales and revenue projections, with annual double digit growth of retail sales.
  • Total annual sales generated in excess of $1.5 million, a 150% increase.
  • Full service cafeteria and executive dining operation with annual sales of $500K.
  • Managed eight full-time and two temporary associates with annual sales of $300k.
  • Supervised 7 managers and 70 employees with $2.5 million in annual sales.
  • Managed over $8 million in annual sales, and 200 associates.
  • Full responsibility for client site achieving $2 million in annual sales.
  • Developed and managed two retail operations totaling 1.5 million in annual sales.
  • Supervised hourly staff of 5 with annual sales of $200K.
  • Produced average annual sales growth in excess of 15% annually.
  • Direct results contributing an additional 13% to annual sales.
  • Combined annual sales volume of $1M.
  • Retail operations 7 days a week to include midnight shift with annual sales 2.6 million.
  • Combined annual sales volume of $1.5M Hired new Catering manager.

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46. Overall Operations

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Here's how Overall Operations is used in Food Service Director jobs:
  • Managed overall operations providing oversight of kitchen organization and personnel management, and preservation of interdepartmental communication and management systems.
  • Supervised all Subway new store development & overall operations of
  • Managed work flow for staff of twelve and supervised overall operations.
  • Direct and total responsibility for profit/loss budgetary, personnel and overall operations management for a facility with approximately 125 residents.
  • Managed an overall operations of component.

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47. Portion Control

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Here's how Portion Control is used in Food Service Director jobs:
  • Establish and maintain standardized recipes, standards for production, production records, portion control, and nutritional requirements.
  • Prepared quality products while maintaining proper food safety practices, portion control and presentation within service goal times.
  • Trained managers on ordering, cost control, menu planning, portion control, and presentation of meals.
  • Reduced and controlled expenses by developing portion controls, kept food cost down and revenue up.
  • Managed production of both Patient and Retail services by ensuring recipe compliance and portion control.
  • Supervised employees, work hours, recipe compliance, portion control, productivity and motivation.
  • Monitor food quality and portion control and insure recipe compliance in the preparation of food.
  • Instructed inmates on work details, food preparation, portion control, and sanitation.
  • Developed correct portion controls utilizing the guidelines set forth by the state.
  • Watched over portion control, following of menus/recipes, temperature controls.
  • Maintained strict quality and portion control over all meal services.
  • Monitor portion control, presentation, food and labor cost.
  • Monitor food quality and portion control and insure recipe compliance.
  • Monitored and coach the standardized recipes and portion control.
  • Assembled food orders while maintaining appropriate portion control.
  • Maintained quality and portion control.
  • Monitor food temperature, portion control, palatability and attractiveness of food.
  • Manage cost by ensuring proper items are ordered and delivered, checking velocity reports, setting all productpricing and portion control.
  • Elevated the use of portion control, recipes, and timelines and cleaning schedules.
  • Inventoried and ordered food and supplies.Followed state mandated guidelines for menu preparation,portion controls, quality and sanitation.

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48. Job Descriptions

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Here's how Job Descriptions is used in Food Service Director jobs:
  • Developed and maintained written job descriptions and performance evaluations for each level of dietary personnel.
  • Developed new job descriptions and implemented into daily production.
  • Implemented quality assurance check points, job descriptions and adjusted staff to meet the needs of the account.
  • Revised job descriptions of the department management team and 120 subordinates to improve customer service.
  • Assisted in office administration duties such as invoice review, transmittal and updated job descriptions.
  • Prepared job routines, and job descriptions for all positions in the department.
  • Reviewed and redefined employee job descriptions to align more with tasks being completed.
  • Recognized the need and took the initiative to develop Dietary Department job descriptions.
  • Created job descriptions and job task forms for all food service positions.
  • Develop job descriptions, cleaning schedules, and other dietary management tools.
  • Established job descriptions and expectations for all positions; managed payroll.
  • Updated and designed new job descriptions for dining services staff.
  • Created job descriptions and duties of the seasonal kitchen staff.
  • Develop job specifications, job descriptions, and work schedules.
  • Increased productivity by restructuring work flow and job descriptions.
  • Completed new job descriptions and job duty list.
  • Prepare job tasks and job descriptions.
  • Develop Job descriptions, sanitation schedules and other management tools Visit new residents for initial assessment and screening.
  • Developed and implemented all job descriptions and performance evaluations for all Food Services Department staff.
  • Delevoped job specifications, job descriptions, or work schedule.

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49. Customer Relations

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low Demand
Here's how Customer Relations is used in Food Service Director jobs:
  • Established mutually beneficial business relationships with clients, as well as maintaining effective client and customer relations.
  • Worked with vendors to establish preferred purchasing programs, ensure competitive pricing and improve customer relationships.
  • Maintained customer relations and coordinated promotions.
  • Interact with Client Management and maintains effective client and customer relations at all levels within the client organization.
  • Worked closely with Key National account fountain Franchise /Owners to maintain DSD of product and favorable customer relations.
  • Establish and maintain good customer relations with residents via daily interaction and council meetings.
  • Increase same store sales through catering, promotional activities, and building customer relationships.
  • Inventory control, all purchasing, customer relations, equipment maintenance and employee scheduling.
  • Promoted cost control, quality assurance, customer relations, and increased participation.
  • Control catering duties including ordering, staffing, and customer relations.
  • Involved in customer relations and marketing management on a daily basis.
  • Provided good customer relations with residents with bi-monthly food council meetings.
  • Handle employee & customer relations = 300 residents, 65 employees.
  • Established and maintain ongoing effective client and customer relations.
  • Created fine dining and customer relations training programs.
  • Improved client retention and customer relations by keeping up cafeteria standards and always producing agreed-upon deliverables.
  • Selected Contributions: Reversed negative customer relationship, which threatened imminent loss of account.
  • Increased catering sales by 25% thru improved customer relations, creating new catering menu, and streamlining delivery processes.
  • Maintain client and customer relations at all levels with client organization.
  • Major responsibilities Maintain customer relations Scheduling Inventory and purchasing Customer service excellence Hiring and Training P&L Statements

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50. POS

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Here's how POS is used in Food Service Director jobs:
  • Researched trends within industry to remain competitive & capitalize on possible future opportunities.
  • Focused efforts on contributing to a positive patient and resident experience.
  • Interacted positively with customers while promoting hospital facilities and services.
  • Communicated clearly and positively with co-workers and management.
  • Instruct cooks in Exposition and other workers in the preparation, cooking, garnishing, and presentation of food.
  • Initiated swipe card system for increased sales, composed disaster relief program, setup contractual agreements with vendors.
  • Managed site operations for the purpose of providing safe and efficient food services in compliance with health requirements.
  • Implemented new POS system for district to meet meal application criteria as directed by state and federal guidelines.
  • Communicated well and used strong interpersonal skills to establish positive relationship with guest and employees.
  • Possess skills to quickly and effectively resolve issues that arise with both staff and customers.
  • Encouraged celebration of team with positive customer feedback as well as peer review.
  • Developed a plan to change food service budget from negative to positive.
  • Allocated and posted details of business transitions from computer files and documents.
  • Interacted with customers, executives and clients to ensure a positive experience.
  • Handled all cash flow, bank deposits, and safe logs.
  • Awarded the position of Continuous Quality Improvement(CQI) Champion.
  • Directed two Food Service Managers and one Trainee position.
  • Advanced in Therapeutic and Mechanically altered diets Develop menu plans for the purpose of meeting residents' mandated daily nutritional requirements.
  • Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
  • Schedule menus in advance Through this position I have strengthened my management and leadership qualities.

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6 POS Jobs

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Food Service Director Jobs

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20 Most Common Skills For A Food Service Director

Menu Development

20.2%

Food Service Operations

13.7%

Kitchen Areas

7.2%

Food Safety

7.0%

Meal Trays

6.8%

Bed Facility

6.6%

Food Preparation

6.0%

Payroll Records

4.5%

Financial Statements

4.5%

Customer Service

4.2%

Food Cost

3.2%

Special Events

2.6%

Dietary Department

2.3%

Daily Operations

2.0%

Inventory Control

1.8%

Food Service Department

1.8%

Labor Costs

1.6%

Staff Members

1.5%

Cost Control

1.4%

CAF

1.3%
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Typical Skill-Sets Required For A Food Service Director

Rank Skill
1 Menu Development 16.9%
2 Food Service Operations 11.4%
3 Kitchen Areas 6.0%
4 Food Safety 5.9%
5 Meal Trays 5.7%
6 Bed Facility 5.5%
7 Food Preparation 5.0%
8 Payroll Records 3.8%
9 Financial Statements 3.7%
10 Customer Service 3.5%
11 Food Cost 2.7%
12 Special Events 2.1%
13 Dietary Department 1.9%
14 Daily Operations 1.7%
15 Inventory Control 1.5%
16 Food Service Department 1.5%
17 Labor Costs 1.3%
18 Staff Members 1.2%
19 Cost Control 1.2%
20 CAF 1.1%
21 Haccp 1.0%
22 Menu Items 1.0%
23 Aramark 1.0%
24 Human Resources 0.9%
25 State Regulations 0.9%
26 Client Relationships 0.8%
27 Annual Budget 0.7%
28 Resident Retention 0.7%
29 MDS 0.6%
30 Usda 0.6%
31 Food Service Program 0.6%
32 Patient Care 0.6%
33 Special Functions 0.5%
34 Food Service Staff 0.5%
35 Lunch Program 0.5%
36 Ensure Compliance 0.5%
37 Sanitation Standards 0.5%
38 Staff Training 0.5%
39 Servsafe 0.4%
40 Independent Living 0.4%
41 Diet Orders 0.4%
42 Safety Procedures 0.4%
43 Weekly Inventory 0.4%
44 Inventory Management 0.4%
45 Annual Sales 0.4%
46 Overall Operations 0.4%
47 Portion Control 0.3%
48 Job Descriptions 0.3%
49 Customer Relations 0.3%
50 POS 0.3%
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30,174 Food Service Director Jobs

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