About Company:
For over 40 years, Quest Food Management Services has been a leading food service provider serving K-12 schools, higher education institutions, corporate dining programs, and event venues. Quest is consistently ranked among the top food service management companies in the United States for its commitment to fresh, scratch made menus, local sourcing, and intensely personal service. At the heart of our success is our “Quest Ready” culture, built on integrity, responsiveness, accountability, respect, and excellence.
Being Quest Ready means serving with purpose and care, creating experiences that are nourishing, welcoming, and reliable. This mindset empowers our teams to build lasting relationships and continually raise the standard for great hospitality in every community we serve.
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, fostering a culture of efficiency, innovation, and continuous improvement. They will also manage budgets, inventory, and vendor relationships to optimize operational performance and profitability. Ultimately, the Food Service Director I ensures that all food service activities align with the company’s strategic goals and customer satisfaction standards.
Minimum Qualifications:
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Bachelor’s degree in Hospitality Management, Food Service Management, Business Administration, or a related field.
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Minimum of 3 years of experience in food service management, preferably within the retail trade industry.
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Strong knowledge of food safety regulations and compliance standards.
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Proven leadership skills with experience managing teams and operations.
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Excellent communication and organizational skills.
Preferred Qualifications:
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Certified Food Protection Manager (CFPM) or equivalent certification.
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Experience with budgeting and financial management in a food service context.
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Familiarity with inventory management software and point-of-sale systems.
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Background in customer service excellence and quality assurance.
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Advanced degree or additional certifications in food service or business management.
Responsibilities:
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Develop, implement, and monitor food service policies and procedures to ensure compliance with health, safety, and quality standards.
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Lead, train, and supervise food service staff to maintain high levels of performance and customer service.
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Manage budgeting, cost control, and inventory to maximize operational efficiency and profitability.
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Coordinate with suppliers and vendors to ensure timely procurement of quality food products and supplies.
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Analyze operational data and customer feedback to identify areas for improvement and implement effective solutions.
About Location:
Private high school – serve breakfast and lunch and some catering.
small lines where we do Grill, hot Special, Deli, grab and go and beverages.
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 interpreting operational data and financial reports to make informed decisions that enhance efficiency and profitability. Knowledge of food safety and regulatory compliance is applied consistently to maintain a safe and hygienic environment for both employees and customers. Organizational skills are critical for managing multiple tasks such as scheduling, inventory control, and vendor coordination. Additionally, proficiency with technology, including inventory and point-of-sale systems, supports streamlined operations and accurate reporting.
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