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You are here: The Job Explorer > Job Description > Food Services > Director Food Services Responsibilities

Director Food Services Duties

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This is administrative and supervisory work in Food Services.

An employee allocated to this class of work is responsible for directing and leading a food service team in providing for the food services needs of students, faculty, and staff such as catering, food production, concessions, satellite services, cash operations, meal plan operations, vending services, and other tasks as assigned. Work requires the application of creativity and innovation in developing ideas that will result in the creation of new methods, services, programs, and processes. Activities and decisions are varied in nature, requiring the solving of both common and unusual problems.


Responsible for planning, developing, and implementing policies, procedures, and operational changes in the Food Service program

Responsible for marketing the Food Service Program

Determines staff and supervisory requirements

Plans, and coordinates training activities for all phases pertinent to Food Service operations

Reviews, analyzes, and makes recommendations for Food Service's budget

Prepares special reports; reviews and analyzes operation reports

Reviews, and recommends purchase of equipment

Plans layouts for new facilities and recommends remodeling and refurbishing of existing facilities

Develops plans for summer operations, conferences, and special food services' programs

Sets standards, approves menus and menu patterns.

Responsible for developing customer service programs to promote customer feedback.

Graduation from an accredited college or university including 10 years of progressively responsible experience in food service operations, and driver's license required.

Ability to respond effectively to the most sensitive inquires or complaints;

Ability to make effective and persuasive speeches and presentations to top management and various groups;

Ability to develop ideas that will result in the creation of new methods, services, programs, processes;

Ability to operate standard office equipment;

Ability to operate motor vehicle



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