Director

• Lead, mentor, engage and develop teams to maximize their contributions
• 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
• Identify client needs and effectively communicate operational progress
• Build revenue and manage budget, including cost controls regarding food, beverage and labor
• Ensure completion and maintenance of P&L statements
• Achieve food and labor targets
• Manage resources to ensure quality and cost control within budgetary guidelines
• Create value through efficient operations, appropriate cost controls and profit management
• Maintain a safe and healthy environment for clients, customers and employees
• 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 variances.
• Ensures that requirements for appropriate sanitation and safety levels in respective areas are met
• Recruits, hires, develops and retains front line team.
• Interacts with Client Management and maintains effective client and customer relations at all levels with client organization

Food Service Director

Director of New Product Innovation