Food Service Director I in Indianapolis, Indiana at Quest Food Mangement TL

About Company:

About the Role:

The Food Service Director I plays a pivotal role in overseeing and managing all aspects of food service operations within a retail trade environment across the United States. This position is responsible for ensuring the delivery of high-quality food products and exceptional customer service while maintaining compliance with health and safety regulations. The director will lead and develop a team of food service professionals, optimizing operational efficiency and driving continuous improvement initiatives. They will collaborate with suppliers, manage budgets, and implement strategic plans to enhance profitability and customer satisfaction. Ultimately, the Food Service Director I ensures that all food service activities align with the company’s standards and contribute to a positive brand reputation.

Minimum Qualifications:

• Bachelor’s degree in Food Service Management, Hospitality, Business Administration, or a related field.
• Minimum of 3 years of experience in food service management, preferably within the retail trade sector.
• Strong knowledge of food safety regulations and compliance standards.
• Proven leadership skills with experience managing and developing teams.
• Excellent organizational and communication skills.

Preferred Qualifications:

• Certified Food Protection Manager (CFPM) or equivalent certification.
• Experience with budget management and financial reporting in a food service context.
• Familiarity with inventory management software and point-of-sale systems.
• Background in menu planning and nutritional guidelines.
• Experience working in multi-site or large-scale food service operations.

Responsibilities:

• Manage daily food service operations, including inventory control, food preparation, and quality assurance.
• Lead, train, and supervise food service staff to maintain high performance and adherence to safety standards.
• Develop and implement operational policies and procedures to improve efficiency and customer experience.
• Coordinate with suppliers and vendors to ensure timely procurement of quality ingredients and supplies.
• Monitor budgets, control costs, and analyze financial reports to meet organizational goals.
• Ensure compliance with all local, state, and federal food safety and sanitation regulations.
• Collaborate with marketing and retail teams to develop promotional strategies and menu offerings.
• Conduct regular inspections and audits to maintain cleanliness and operational standards.
• Address customer feedback and resolve issues promptly to maintain high satisfaction levels.
• Prepare reports and present operational updates to senior management.

Skills:

The Food Service Director I utilizes leadership and communication skills daily to effectively manage and motivate their team, ensuring smooth operations and high morale. Analytical skills are essential for monitoring budgets, interpreting financial data, and making informed decisions to optimize profitability. Knowledge of food safety and sanitation standards is applied rigorously to maintain compliance and protect customer health. Organizational skills enable the director to coordinate multiple tasks, from inventory management to staff scheduling, ensuring operational efficiency. Additionally, problem-solving skills are critical when addressing customer concerns and operational challenges, fostering a positive environment and continuous improvement.