FOOD SERVICE DIRECTOR SKILLS, EXPERIENCE, AND JOB REQUIREMENTS
Published: Mar 28, 2025 - The Food Service Director with extensive experience in developing food concepts, including menu planning, cost management, and optimizing operational processes. This position expertise encompasses the utilization of Microsoft Office, particularly Excel, alongside a profound knowledge of food equipment and technology. This role demonstrates exceptional leadership by mentoring staff to excellence, recruiting and retaining top talent, and ensuring adherence to Company standards across all locations.
Essential Hard and Soft Skills for a Standout Food Service Director Resume
- Food Safety Practices
- Sanitary Work Environment
- Budget Management
- Staff Scheduling
- Meal Program Management
- Market Validation
- Program Implementation
- Policy Compliance
- Regulatory Conformance
- Reporting
- Customer Interviews
- Franchise Relations
- Training Development
- Employee Training
- Customer Satisfaction
- Communication Management
- Environment Management
- Customer Service Training
- Staff Training
- Supervision
Summary of Food Service Director Knowledge and Qualifications on Resume
1. BS in Hospitality Management with 8 years of Experience
- Experience in leading multi-unit high-volume food service operations in either QSR or Casual Dining
- Ability to multitask and handle changing priorities /deadlines.
- Ability to work as part of a team and independently.
- Ability to deliver strong business results through delegating, setting priorities and giving open and honest feedback.
- Extensive analytical and problem-solving skills and the ability to utilize this information to steer the business and meet agreed budgets and goals, as well as to develop mid-term plans.
- Advanced knowledge of HACCP plans and food quality and safety systems.
- Experience working and communicating with regulatory agencies and authorities.
- Excellent written and communication skills
- Experience supervising food service staff in a hospital or nursing home.
- Knowledge of foods/nutrition, food preparation, production and supervisory/instructional techniques.
- Computer proficiency (Microsoft Word, Excel, Outlook, etc.)
2. BA in Business Administration with 7 years of Experience
- Understand performance metrics, data, ordering and inventory trends with a consistent focus on budget adherence.
- Ability to ensure culinary production appropriately connects to the company program and client expectations.
- Ability to ensure proper culinary standards and techniques are in place for the preparation of food items, including production, presentation and service standards.
- Ability to comply with ServSafe occupational and environmental safety polices in all culinary and kitchen operations.
- Experience working with senior adults
- Knowledgeable and sensitive to the needs and concerns of the senior population.
- Organizational skills and effective problem-solving management.
- Knowledge of and experience in group feeding operations for 100 + persons.
- Ability to prepare foods according to a diverse menu, mostly from scratch (with the exception of baked goods).
- Knowledge of well-balanced nutrition guidelines and the ability to modify meals for special dietary needs
3. BS in Nutritional Sciences with 8 years of Experience
- Experience in food concept development including developing menus, food costs, and efficient processes
- Proficiency in Microsoft Office software including Excel
- Experience in food equipment and technology
- Excellent leadership qualities and being able to develop and mentor others to become top performers.
- Ability to recruit, develop, and retain quality talent.
- Ability to ensure Company standards are being upheld throughout all locations.
- Ability to maximize profitability while upholding family culture and Company vision.
- Excellent written, speaking, computer, and organizational skills.
- Experience with ordering and meal planning