Food Service Director

Job Title: Food Service Director

Location: Fairfax, VA

Position Overview: The Food Service Director will lead a cross-functional team to manage a smaller higher education account’s food service program, including catering services. The role is responsible for providing overall planning and direction within the location, achieving operational and financial goals, ensuring compliance with applicable regulations, and maintaining strong relationships with clients and the community. The Director will also be instrumental in fostering a supportive work environment and ensuring that the food service program aligns with the organization's values and objectives.

Essential Responsibilities:

• Lead, manage, and inspire a diverse team of food service workers and cooks to deliver high-quality food and customer service at the location.
• Develop strong relationships with clients, team members, and the community, while meeting key performance indicators (KPIs) such as profitability, safety, and engagement.
• Communicate effectively with the leadership team and peers to share best practices, mitigate risks, and build a sense of community.
• Support senior leadership in setting the cultural tone of the account, ensuring transparency, understanding, safety, and accountability.
• Serve as a representative and brand ambassador of the organization, attending client and community engagement events as needed.
• Collaborate with Sales, Human Resources, and Finance teams on proposal development and participate in the sales and retention process.
• Ensure compliance with USDA, regional, state, and local policies governing meal and retail programs, and conduct audits to identify areas for improvement.
• Champion team development, performance evaluations, and succession planning; develop management skills across the team.
• Oversee financial results and P&L for districts in the account, working with leadership to ensure accurate reporting, forecasting, and budgeting.
• Perform all other duties as assigned.

Qualifications:

• Minimum 2 years of progressive experience in hospitality, food service, or a similar environment.
• Strong desire to learn and develop management skills.
• Previous experience in a leadership role with exposure to contract/budget management, customer service, people development, and food services.
• Strong business and financial acumen or the willingness and ability to learn.
• Ability to think quickly, analytically, and strategically.
• Excellent client relationship management, influencing, presentation, listening, and communication skills.
• Commitment to inclusivity, professionalism, and resilience.
• Demonstrates initiative, ownership, multitasking, prioritization, and organizational skills.
• Proficiency in Microsoft Suite and other relevant computer skills.

Benefits:

• Bonus potential
• Paid Time Off and Holiday Pay
• Medical, Vision & Dental benefits
• 401K plan

Core Values:

• Trustworthiness: Commitment to integrity, reliability, and consistency.
• Personal Accountability: Ownership of results and proactive problem-solving.
• People First: Prioritizing people and ensuring everyone is seen and valued.
• Transparency: Offering openness and candor in all business aspects, from service standards to financials.