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    Food Service Director - El Paso, United States - ATR International

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    Description
    We are seeking Food Service Director for a very important client.


    JOB DESCRIPTION

    The Food Service Director is a management position responsible for developing and executing dining solutions to meet customer needs and tastes Oversees and manages dining operations where customers order prepared foods from a menu.


    JOB RESPONSIBILITIES
    Leadership


    • Lead, mentor, engage and develop teams to maximize their contributions, including recruiting, assessing, training, coaching and managing performance
    • Ensure food services appropriately connects to the Executional Framework
    • Coach employees by creating a shared understanding about what needs to be achieved and how to execute
    • Reward and recognize employees
    • Ensure safety and sanitation standards in all operations
    Client Relationship


    • Identify client needs and effectively communicate operational progress
    Financial Performance


    • Adopt Client process and systems
    • Build revenue and manage budget, including cost controls regarding food, beverage and labor
    • Ensure the completion and maintenance of P&L statements
    • Achieve food and labor targets
    • Manage resources to ensure quality and cost control within budgetary guidelines
    Productivity


    • Implement and maintain Client agenda for both labor and food initiatives
    • Create value through efficient operations, appropriate cost controls and profit management
    • Full compliance with Operational Excellence fundamentals, including food and labor
    • Direct and oversee operations related to production, distribution and food service
    Compliance


    • Maintain a safe and healthy environment for clients, customers and employees
    • Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour
    Key Responsibilities


    • Establish and maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food related products, as well as menu planning and development
    • Develops operational component forecasts and can explain variancesResponsible for components accounting functions.
    • Ensures that requirements for appropriate sanitation and safety levels in respective areas are met
    • Coordinates and supervises unit personnel regarding production, merchandising, quality and cost control, labor management and employee training
    • Recruits, hires, develops and retains front line team.
    • Conducts period inventory
    • Maintains records to comply with company, government and accrediting agency standards
    • Interacts with Client Management and maintains effective client and customer relations at all levels with client organization
    • May participate in sales process and negotiation of contracts
    • Looks for opportunities to implement new products and services which support sales growth and client retention
    Additional Responsibilities


    • Manage the front of the house of the dining operation (Cafeteria/ Residential Dining Facility)
    • Develop and implement food service plans aligned with the client's mission and vision, to include sustainable practice
    • Developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.

    Requirement:

    QUALIFICATIONS

    • Requires at least 4 years of experience
    • Requires at least 1-3 years of experience in a management role
    • Requires previous experience in food service
    • Requires a bachelor's degree or equivalent experience
    • Strong communication skills
    • Ability to develop and maintain effective client and customer rapport for mutually beneficial business relationships
    • Ability to demonstrate excellent customer service using the company's standard model
    • Ability to maintain an effective working relationship with other departments to a unified food service experience for all customers
    • Requires occasional lifting, carrying, pushing, and pulling up to 50 lb.
    • Must be able to stand for extended periods of time.
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