Food Service Director – Aramark – Delta, BC

Job Description

The Food Service Director is responsible for leading dynamic workplace dining operations that support productivity, convenience, and hospitality in a professional business environment. This role requires a hands on leader who can coach teams, manage budgets with precision, and partner closely with clients to deliver flexible, high quality dining experiences aligned to workplace culture.

Every day, we’re finding new ways to positively impact your industry. Our portfolio of brands was specifically developed to address the needs of your guests and your organization.
Aramark’s services focus on enhancing productivity, creating an engaging environment, and promoting healthy living.

Job Responsibilities

•    Lead, mentor, and develop team with a strong emphasis on hospitality, speed, and consistency, ensuring service aligns with dining expectations
•    Create a coaching culture that emphasizes daily execution, service excellence, and accountability in a fast paced workplace environment
•    Build leader capability to support succession planning and operational continuity
•    Drive employee engagement and retention through recognition, development, and inclusive leadership
•    Serve as the primary point of contact for client stakeholders, acting as a trusted operational and strategic partner
•    Communicate operational performance clearly and proactively, including trends, risks, and opportunities
•    Deliver consistent, hospitality driven service that enhances employee satisfaction and workplace culture
•    Direct all aspects of dining operations, including food production, service delivery, and sanitation
•    Execute Aramark’s Operational Excellence standards with a focus on speed of service, food quality, and consistency
•    Leverage Aramark systems and processes to drive standardization, efficiency, and continuous improvement
•    Own and manage the operation’s financial performance, including revenue growth, food and labor cost control, and expense management
•    Analyze business trends to make data driven decisions that balance fiscal responsibility with guest satisfaction
•    Ensure budget targets are met while maintaining a high quality dining experience appropriate for a business environment
•    Lead a strong safety culture across workplace operations, ensuring compliance with food safety, health, and labor regulations

Qualifications

•    Bachelor’s degree preferred in Hospitality, Food Service, Business, or a related field
•    Experience leading foodservice operations in corporate, business dining, workplace, or contract foodservice environments
•    Proven ability to coach teams, manage schedules, and deliver consistent service in fast paced settings
•    Strong financial acumen with demonstrated budget ownership and cost management experience
•    Excellent communication and relationship building skills with clients, employees, and leadership

Education