Compensation DataCOMPENSATION: The Salaried rate for this position is $92,000.00 to $98,000.00. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark's good faith and reasonable estimate of the compensation for this position as of the time of posting.
BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here Aramark Careers - Benefits & Compensation
There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with all applicable laws, including, but not limited to all applicable Fair Chance Ordinances and Acts. For jobs in San Francisco, this includes the San Francisco Fair Chance Ordinance.
Job DescriptionThe Food Service & Hospitality Director is a management position responsible for developing and executing exceptional hospitality, dining, and workplace service solutions that meet customer and client needs. This role oversees all food and beverage operations, including catering, business dining, hospitality services, reception/concierge functions, barista operations, and special events. The Food Service & Hospitality Director is responsible for creating a welcoming, service-driven environment while driving operational excellence, innovation, financial performance, and memorable guest experiences.
The successful candidate will demonstrate a strong hospitality mindset, creativity, entrepreneurial thinking, and a passion for developing new service offerings that enhance the client and guest experience.
Job ResponsibilitiesLeadership & People Management- Recruit, train, coach, and develop front-of-house teams across dining, hospitality, reception/concierge, barista, and catering operations.
- Foster a culture of hospitality excellence, accountability, and continuous improvement.
- Ensure safety, sanitation, and service standards are consistently maintained.
Hospitality & Guest Experience- Oversee reception/concierge services, coffee bars, dining facilities, and catered events to deliver exceptional guest experiences.
- Develop and implement service standards aligned with client culture and workplace experience goals.
- Champion sustainable practices and drive innovation through creative programming and seasonal initiatives.
Client Relationships- Serve as a trusted advisor on food service, hospitality, and event planning.
- Build and maintain strong partnerships with client leadership and stakeholders at all levels.
- Participate in sales processes and contract negotiations as appropriate.
Financial Performance- Manage budgets, P&L statements, and cost controls across food, beverage, labor, and hospitality programs.
- Identify entrepreneurial opportunities to expand services, increase revenue, and improve customer engagement.
Event Planning, Catering & Business Dining- Plan, coordinate, and execute corporate events, VIP visits, conferences, and business dining experiences.
- Manage menu development, event logistics, staffing, and post-event evaluation.
Compliance & Operations- Maintain systems for ordering, receiving, storing, preparing, and serving food products, including menu planning.
- Comply with all Aramark, government, and accrediting agency policies, including safety, sanitation, and wage and hour requirements.
- Conduct periodic inventories and maintain accurate operational records.
Additional Responsibilities- Manage the front-of-house operations, including café dining facility, reception/concierge services, coffee bars, catering, and business dining programs.
- Develop and implement food service and hospitality plans aligned with the client's mission, vision, culture, and workplace experience goals.
- Lead special projects designed to elevate workplace hospitality and employee experience.
- Champion sustainable practices across food service, events, catering, and hospitality operations.
- Foster an entrepreneurial mindset by continuously identifying opportunities to enhance services, improve efficiencies, increase participation, and deliver exceptional customer experiences.
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, hospitality management, catering, workplace services, hotel operations, or related fields.
- Requires a bachelor's degree or equivalent experience.
- Strong communication, interpersonal, and relationship-building skills.
- Demonstrated ability to develop and maintain effective client and customer relationships.
- Ability to demonstrate exceptional hospitality and customer service using Aramark's standard model.
- Experience overseeing reception/concierge services, catering, business dining, event planning, or barista operations preferred.
- Proven ability to think creatively, drive innovation, and identify entrepreneurial opportunities that enhance service delivery and customer satisfaction.
- Ability to maintain effective partnerships with other departments to create a unified hospitality and workplace experience.
- Requires occasional lifting, carrying, pushing, and pulling up to 50 lbs.
- Must be able to stand for extended periods of time.
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