Food service directors are responsible for the overall function of dining services. They plan, organize, direct and manage their departments. They must have in depth knowledge of local and state health and sanitation codes, as well as safety regulations. They ensure that their entire department is in compliance with those codes and company procedures when handling, preparing and serving food. Additionally, food service directors are responsible for the budget of the food service department. They may also be responsible for purchasing food and supplies. Aside from overseeing and staffing individuals who handle food and service, they also may oversee maintenance, sanitation and inventory within their area.
Food Service Director Tasks
Oversee, plan and direct the nutrition services program.
Oversee departmental staff operations, business planning and budget development.
Oversee inventory, order processing and distribution of products and services.
Ensure services are in compliance with nutritional, safety, sanitation and quality standards, state and federal regulatory requirements.