Job Description

The Director of Food & Facilities Operations (Multi-unit) provides senior‑level leadership and operational oversight for food service and facilities support operations across two geographically dispersed sites. This role is responsible for ensuring operational excellence, regulatory compliance, financial performance, and client satisfaction while aligning all activities with Aramark’s Core Values and approved operational standards.

The Director operates with a high degree of autonomy, serving as the senior Aramark leader for assigned locations and acting as a key liaison between on‑site leadership teams and the client.

Job Responsibilities

Operational Leadership & Oversight

• Provide strategic direction and day‑to‑day oversight for Food and Facilities operations across multiple locations.
• Translate Aramark strategy and client objectives into executable operational plans.
• Balance standardization of Aramark programs with site‑specific operational needs.
• Ensure continuity of operations through effective scheduling, coverage planning, and leadership presence across sites.
• Serve as the primary escalation point for operational issues when not on site.

Financial & Resource Management

• Maintain full financial accountability for assigned operations, ensuring departments operate within approved budgets.
• Monitor labor, supply, and operational expenses while delivering maximum value to the client.
• Ensure proper purchasing practices are followed and Aramark Preferred Vendors are utilized.
• Safeguard appropriate security and stewardship of all client‑owned property, supplies, and operating funds.

Compliance, Safety & Quality Assurance

• Maintain all operations in a continuous inspection‑ready state.
• Ensure compliance with all applicable federal, state, local, and accrediting‑body regulations.
• Oversee and actively participate in quality assurance and performance improvement programs, including food safety, environmental services, and facilities audits.
• Ensure all managed environments are maintained in a clean, sanitary, safe, and orderly condition, consistent with healthcare standards.

Client & Stakeholder Engagement

• Act as the senior Aramark operational representative for assigned sites.
• Build and maintain strong professional relationships with clients, end users, and internal stakeholders.
• Lead regular operational reviews, communicate performance outcomes, and address risks and opportunities proactively.
• Collaborate with other departments to coordinate services and improve overall operational effectiveness.

People Leadership & Talent Development

• Coach, mentor, and develop on‑site leaders to ensure strong performance and leadership depth.
• Promote engagement, accountability, and professional growth among management teams and line‑level associates.
• Oversee hiring, onboarding, performance evaluations, retention, and terminations in accordance with Aramark and client policies.
• Support staffing strategies appropriate for remote or hard‑to‑staff environments.

Continuous Improvement & Innovation

• Identify operational improvement opportunities and implement changes that enhance service quality, efficiency, and client satisfaction.
• Encourage creativity, innovation, and continuous improvement within Aramark food and facilities programs.
• Share best practices between locations to drive consistency and performance improvement.

Professional Development & Governance

• Maintain professional competency through participation in Aramark and external training programs.
• Serve on facility committees and participate in relevant professional organizations as required.
• Ensure adherence to all Aramark, client, and site‑specific policies and procedures.

Qualifications

• Minimum 3-5 years of progressive leadership experience in food service, facilities management, environmental services, or related support operations.
• Prior experience overseeing multiple operational functions (e.g., food and facilities) in regulated or institutional environments.
• Demonstrated experience managing multiple locations or dispersed teams, with the ability to lead effectively without daily on-site presence.
• Strong financial acumen, including budget management, cost controls, and performance analysis.
• Proven ability to operate in compliance-driven environments, including knowledge of regulatory, safety, and quality standards.
• Excellent communication, client relationship, and conflict resolution skills.
• Proficiency with operational reporting tools, quality audits, and performance metrics.
• Ability to travel regularly between assigned locations across Central and Northern Alabama

Preferred Qualifications

• Bachelor’s degree in Hospitality Management, Facilities Management, Business, or a related field.
• Experience in healthcare, institutional, or highly regulated service environments.
• Formal leadership training or participation in structured management development programs.
• Demonstrated success leading operations in remote or resource-constrained markets.

Education

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