A food service director is responsible for managing the foodservice operations, achieving the customers' highest satisfaction by supervising the kitchen personnel, monitoring the food distribution, and responding to the guests' inquiries and concerns. Foodservice directors manage the food inventories, ensuring the adequacy of all the ingredients and materials, and keeping the storage safe and clean all the time by enforcing strict sanitary and hygienic procedures. A food service director must be updated with the current food industry trends to update the menu regularly and meet the guests' demands.

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Food Service Director Responsibilities

Here are examples of responsibilities from real food service director resumes representing typical tasks they are likely to perform in their roles.

  • Manage both front of the house (FOH) and back of the house (BOH) operations.
  • Manage a team of 12 managers and 160 FTE.
  • Achieve highest level of compliance with CMS and Steritech audits.
  • Manage both USDA regulate production as well as FDA regulate production.
  • Manage departmental budget and payroll for 111 FTE's, service and production of ~ 1200 meals/day.
  • Manage point of sale system and train staff on system's functions, also implement and train on a new POS.
  • Open a new LTC facility.
  • Create food safety program to meet food safety control for human food per FSMA requirements.
  • Work as a team to create and update process flows, work procedures and records to meet SQF and FSMA standards.
  • Implement policies and procedures for day-to-day operations to meet state and federal regulations.
  • Train staff in SQF procedures.
  • Experience with healthcare therapeutic and modify texture diets.
  • Establish HAACP systems, used FMS for production and recipes.
  • Prepare salads, cut deli meats and cheeses on an industrial slicer.
  • Ensure compliance with regulatory organizations- DHEC, JCAHO, OSHA, and nursing home policies.

Food Service Director Job Description

Between the years 2018 and 2028, Food Service Director jobs are expected to undergo a growth rate described as "much faster than average" at 11%, according to the Bureau of Labor Statistics. So if the thought "should I become a Food Service Director?" Has crossed your mind, maybe you should take the growth rate into account. In addition, the number of Food Service Director opportunities that are projected to become available by 2028 is 38,500.

On average, the Food Service Director annual salary is $58,953 per year, which translates to $28.34 an hour. Generally speaking, Food Service Directors earn anywhere from $42,000 to $82,000 a year, which means that the top-earning Food Service Directors make $40,000 more than the ones at the lower end of the spectrum.

Once you've become a Food Service Director, you may be curious about what other opportunities are out there. Careers aren't one size fits all. For that reason, we discovered some other jobs that you may find appealing. Some jobs you might find interesting include an Assistant Restaurant Manager, Restaurant Manager, Banquet Manager, and Dietary Manager.

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12 Food Service Director Resume Examples

Food Service Director Skills and Personality Traits

We calculated that 16% of Food Service Directors are proficient in Customer Service, Servsafe, and Food Preparation. They’re also known for soft skills such as Business skills, Communication skills, and Customer-service skills.

We break down the percentage of Food Service Directors that have these skills listed on their resume here:

  • Customer Service, 16%

    Developed customer service and training guidelines that enhanced the guest experience and increased sales and profitability while maintaining cost controls.

  • Servsafe, 10%

    Conducted classes for ServSafe certifications.

  • Food Preparation, 8%

    Job SummaryDirects food service operations within the community including all food preparation, dining room operations and dining delivery services.

  • Cost Control, 5%

    Coordinated and supervised production, merchandising, quality and cost control utilizing systems and procedures in menu planning and development.

  • Financial Goals, 5%

    Established long-term and short-term operating and financial goals including budgets and forecast to ensure effective operations and optimum profitability.

  • Sanitation Standards, 5%

    Worked with regulatory agencies for compliance with safety and sanitation standards.

"Customer Service," "Servsafe," and "Food Preparation" aren't the only skills we found Food Service Directors list on their resumes. In fact, there's a whole list of Food Service Director responsibilities that we found, including:

  • Arguably the most important personality trait for a Food Service Director to have happens to be Business skills. An example from a resume said this about the skill, "Food service managers, especially those who run their own restaurant, must understand all aspects of the restaurant business" Additionally, other resumes have pointed out that Food Service Directors can use Business skills to "Established mutually beneficial business relationships with clients, as well as maintaining effective client and customer relations. "
  • Another trait important for fulfilling Food Service Director duties is Communication skills. According to a Food Service Director resume, "Food service managers must give clear orders to staff and be able to communicate effectively with employees and customers." Here's an example of how Food Service Directors are able to utilize Communication skills: "Managed overall operations providing oversight of kitchen organization and personnel management, and preservation of interdepartmental communication and management systems. "
  • Another skill that is quite popular among Food Service Directors is Customer-service skills. This skill is very critical to fulfilling every day responsibilities as is shown in this example from a Food Service Director resume: "Food service managers must be courteous and attentive when dealing with patrons" This example from a resume shows how this skill is used: "Developed menus, recipes and production notes to achieve customer satisfaction and budgetary guidelines. "
  • A thorough review of lots of resumes revealed to us that "Detail oriented" is important to completing Food Service Director responsibilities. This resume example shows just one way Food Service Directors use this skill: "Managers deal with many different types of activities" Here's an example of how this skill is used from a resume that represents typical Food Service Director tasks: "Create and maintain budgeted goals through detailed hiring and continuous training of staff, menu planning, purchasing and inventory control. "
  • Another common skill for a Food Service Director to be able to utilize is "Leadership skills." Managers must establish good working relationships to maintain a productive work environment a Food Service Director demonstrated the need for this skill by putting this on their resume: "Provided leadership in design, construction / renovation of five residential dining units and three retail operations. "
  • Lastly, this career requires you to be skillful in "Organizational skills." According to Food Service Director resumes, "Food service managers keep track of many different schedules, budgets, and staff." This resume example highlights how Food Service Director responsibilities rely on this skill: "Developed and implemented organizational changes to improve P&L; and minimize food cost loss. "
  • See the full list of Food Service Director skills.

    Before becoming a Food Service Director, 47.6% earned their bachelor's degree. When it comes down to graduating with a master's degree, 5.4% Food Service Directors went for the extra education. If you're wanting to pursue this career, it may be possible to be successful with a high school degree. In fact, most Food Service Directors have a college degree. But about one out of every five Food Service Directors didn't attend college at all.

    The Food Service Directors who went onto college to earn a more in-depth education generally studied Culinary Arts and Business, while a small population of Food Service Directors studied Hospitality Management and Food And Nutrition.

    Once you've obtained the level of education you're comfortable with, you might start applying to companies to become a Food Service Director. We've found that most Food Service Director resumes include experience from Compass Group Usa, Aramark, and Healthcare Services Group. Of recent, Compass Group Usa had 354 positions open for Food Service Directors. Meanwhile, there are 235 job openings at Aramark and 124 at Healthcare Services Group.

    Since salary is important to some Food Service Directors, it's good to note that they are figured to earn the highest salaries at UC Health, Primrose Retirement Communities, and TKC Holdings. If you were to take a closer look at UC Health, you'd find that the average Food Service Director salary is $77,019. Then at Primrose Retirement Communities, Food Service Directors receive an average salary of $76,437, while the salary at TKC Holdings is $72,701.

    View more details on Food Service Director salaries across the United States.

    If you earned a degree from the top 100 educational institutions in the United States, you might want to take a look at Aramark, Marriott International, and Compass Group. These three companies have hired a significant number of Food Service Directors from these institutions.

    The three companies that hire the most prestigious food service directors are:

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      What Assistant Restaurant Managers Do

      An assistant restaurant manager's role is to perform managerial support tasks and oversee restaurant operations, ensuring efficiency in workflow and customer satisfaction. Their responsibilities revolve around maintaining records of all invoices and contracts, delegating tasks, monitoring the inventory of supplies, liaising with suppliers and vendors, and addressing issues and concerns. There are also instances when one must attend to customers' needs, prepare schedules, perform regular workforce inspection, and report to the manager. Furthermore, it is essential to implement all the company's health regulations and policies, all to maintain a safe and healthy environment for everyone.

      In this section, we compare the average Food Service Director annual salary with that of an Assistant Restaurant Manager. Typically, Assistant Restaurant Managers earn a $17,280 lower salary than Food Service Directors earn annually.

      While the salaries between these two careers can be different, they do share some of the same responsibilities. Employees in both Food Service Directors and Assistant Restaurant Managers positions are skilled in Customer Service, Food Preparation, and Cost Control.

      These skill sets are where the common ground ends though. A Food Service Director responsibility is more likely to require skills like "Servsafe," "Financial Goals," "Menu Planning," and "Meal Service." Whereas a Assistant Restaurant Manager requires skills like "Guest Service," "Restaurant Operations," "Company Standards," and "High Volume." Just by understanding these different skills you can see how different these careers are.

      Assistant Restaurant Managers tend to reach similar levels of education than Food Service Directors. In fact, Assistant Restaurant Managers are 2.6% less likely to graduate with a Master's Degree and 0.0% more likely to have a Doctoral Degree.

      What Are The Duties Of a Restaurant Manager?

      A restaurant manager is responsible for handling the overall restaurant operations. These include monitoring revenues and daily restaurant sales, checking inventories and supplies, negotiating with third-party vendors, and managing customers' inquiries and complaints. Other duties include creating promotional offers, developing and improving sales strategies, organizing staff duties, maintaining the highest sanitary standards for everyone's strict compliance, and controlling operational expenses. A restaurant manager must have excellent communication and leadership skills and exceptional knowledge of food industry management.

      Now we're going to look at the Restaurant Manager profession. On average, Restaurant Managers earn a $12,932 lower salary than Food Service Directors a year.

      While the salary may be different for these job positions, there is one similarity and that's a few of the skills needed to perform certain duties. We used info from lots of resumes to find that both Food Service Directors and Restaurant Managers are known to have skills such as "Customer Service," "Food Preparation," and "Cost Control. "

      In addition to the difference in salary, there are some other key differences that are worth noting. For example, Food Service Director responsibilities are more likely to require skills like "Servsafe," "Financial Goals," "Special Events," and "Menu Planning." Meanwhile, a Restaurant Manager might be skilled in areas such as "Guest Service," "Restaurant Operations," "Service Standards," and "Ensure Compliance." These differences highlight just how different the day-to-day in each role looks.

      In general, Restaurant Managers study at similar levels of education than Food Service Directors. They're 3.0% less likely to obtain a Master's Degree while being 0.0% more likely to earn a Doctoral Degree.

      How a Banquet Manager Compares

      A banquet manager oversees the daily operations of banquet-hosting establishments, from planning to execution, ensuring events run smoothly and efficiently according to client requirements and preferences. They coordinate with the banquet director and head chef, working together to establish goals, guidelines, budgets, schedules, and strategies to meet the events' needs. They have the authority to delegate responsibilities among staff, communicate with clients, and liaise with external parties to secure supplies. It is also their responsibility to manage the venue, decorations, seat plans, and other services, resolving issues promptly and professionally to ensure client and guest satisfaction.

      Let's now take a look at the Banquet Manager profession. On average, these workers make lower salaries than Food Service Directors with a $9,240 difference per year.

      By looking over several Food Service Directors and Banquet Managers resumes, we found that both roles utilize similar skills, such as "Customer Service," "Food Preparation," and "Cost Control." But beyond that the careers look very different.

      There are many key differences between these two careers as shown by resumes from each profession. Some of those differences include the skills required to complete responsibilities within each role. As an example of this, a Food Service Director is likely to be skilled in "Servsafe," "Financial Goals," "Sanitation Standards," and "Financial Statements," while a typical Banquet Manager is skilled in "Banquet Functions," "Guest Service," "Service Standards," and "Beverage Orders."

      Banquet Managers are known to earn similar educational levels when compared to Food Service Directors. Additionally, they're 4.0% less likely to graduate with a Master's Degree, and 0.0% less likely to earn a Doctoral Degree.

      Description Of a Dietary Manager

      A dietary manager oversees the food service operations of a company or institution's kitchen facilities, ensuring efficiency and client satisfaction. They are primarily in charge of developing dietary programs and meal plans, coordinating with nutritionists, setting daily objectives, establishing food preparation standards and protocols, managing budgets and employee schedules, and monitoring overall operations, solving issues and concerns if any arise. They also supervise the recruitment and training of staff, monitor inventories, purchase supplies, and interact with customers. Moreover, a dietary manager leads employees to reach goals and implements industry standards and company policies.

      The fourth career we look at typically earns lower pay than Food Service Directors. On average, Dietary Managers earn a difference of $2,078 lower per year.

      While both Food Service Directors and Dietary Managers complete day-to-day tasks using similar skills like Servsafe, Food Preparation, and Sanitation Standards, the two careers also vary in other skills.

      Even though a few skill sets overlap, there are some differences that are important to note. For one, a Food Service Director might have more use for skills like "Customer Service," "Cost Control," "Financial Goals," and "Special Events." Meanwhile, some Dietary Managers might include skills like "Infection Control," "Meal Prep," "Food Preferences," and "Budget Guidelines" on their resume.

      In general, Dietary Managers reach similar levels of education when compared to Food Service Directors resumes. Dietary Managers are 1.5% less likely to earn their Master's Degree and 0.2% less likely to graduate with a Doctoral Degree.