A career or job search can encompass a range of challenges, emotions, pitfalls and pleasant surprises. From a candidate’s perspective, entertaining opportunities that are real, timely, interesting, and provide growth, stability and a long-term future is critical in deciding which ones to pursue.
To that end, each posting listed below is current, highlights the status of the interviewing process, reflects an accurate compensation range, and strives to portray the functions, objectives, challenges and opportunities associated with the position.
At KSC, we understand the importance of a career search, entry level or executive, and ensure that each candidate will receive a timely and honest response to their request. Additionally, all resumes and correspondence remain completely confidential. Personal information is retained in a secure database and never shared with anyone without the expressed permission of the applicant.
As clients’ opportunities are fluid, we encourage applicants to view our postings frequently. Should you have questions, please don’t hesitate to email us directly at firstname.lastname@example.org.
|Title:||Director of Food Service|
|Compensation:||$ 105,000.00 Yearly|
The Director of Food Service is primarily responsible for the profitability, growth and development of all retail food and beverage programs. This position is responsible for all aspects of these programs, from visioning and planning through product development and in-store execution. The Director of Food Service will evaluate the current offer and situation, and lead the development of a three-year vision and strategy detailing how the categories, menu, and services will develop during this planning horizon.
The Director of Food Service will lead the annual food service planning and marketing activities, including the development of annual category plans, merchandising and marketing programs, and store implementation plans. The position is responsible for vendor engagement, negotiations and activities required to achieve financial plans and support menu innovation. The Director of Food Service is responsible for following trends and consistently evaluating and ultimately championing innovation in terms of menu, equipment, services, and technology.