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Title
Text copied to clipboard!Food Services Director
Description
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We are looking for a highly motivated and skilled Food Services Director to lead and oversee all operations related to food preparation, distribution, and management within our facility. The ideal candidate will have a strong background in food service management, preferably in healthcare, educational, or corporate environments, and will be responsible for ensuring that all meals are prepared according to high nutritional, hygiene, and quality standards.
The Food Services Director will be tasked with coordinating kitchen staff, planning menus in collaboration with dietitians and nutritionists, managing the department's budget, monitoring inventory, and ensuring compliance with health and food safety regulations. They will also be responsible for staff training, managing supplier relationships, and implementing strategies to improve operational efficiency and customer satisfaction.
This role requires excellent organizational, leadership, and communication skills, as well as a deep understanding of food safety practices and the specific dietary needs of various user groups. The candidate must be able to work in a dynamic environment and make quick, effective decisions to ensure high-quality service.
Responsibilities
Text copied to clipboard!- Oversee daily food service operations
- Plan balanced menus with nutritionists
- Manage budget and control operational costs
- Ensure compliance with health and safety regulations
- Train and coordinate kitchen staff
- Manage inventory and supply orders
- Monitor the quality of meals served
- Handle relationships with suppliers and external partners
- Implement strategies to improve service efficiency
- Manage customer complaints and feedback
- Conduct internal audits and regular inspections
- Collaborate with other departments to ensure integrated service
Requirements
Text copied to clipboard!- Degree in Food Science, Dietetics, or related field
- Previous experience in food service management roles
- Knowledge of HACCP and food safety regulations
- Leadership and staff management skills
- Organizational and planning abilities
- Budget management and cost control skills
- Understanding of special dietary needs
- Ability to work under pressure
- Strong communication and interpersonal skills
- Flexibility and problem-solving orientation
Potential interview questions
Text copied to clipboard!- What is your experience in managing food services?
- Have you worked in healthcare or educational settings?
- How do you ensure meal quality control?
- What strategies do you use to reduce food waste?
- How do you motivate and train your team?
- What is your experience with HACCP regulations?
- How do you handle customer complaints?
- What tools do you use for menu planning?
- How do you manage the department's budget?
- What is your experience with suppliers and procurement?
