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Operational Excellence Director II

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Aramark

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Location:
United States , Dallas

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Category:
Consulting

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Contract Type:
Not provided

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Salary:

Not provided
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Job Description:

Act as primary liaison for the Food & Labor Management in a Region. Lead the training, implementation, monitoring/measurement and progress communication of Food and Labor Management standards, processes, cost and productivity throughout the Region. Ensure Food and Labor productivity performance is met within the Region, analyze indicators, results and behaviors to identify opportunities. Responsible for driving accountability and outcomes working closely with RVP & DM’s. Identify root causes in process breakdown, make recommendations for corrective actions and support execution and improvement. Provide content subject matter expertise and support to develop and refine content and operational support tools (i.e., on-the-job learning aids, multi-media training, ILT, Train the Trainer support). Support the development of Student Nutrition culinary menu development for Regional and Tiered Menus. Collaborates with Student Nutrition OpX Team on new product/recipe development opportunities. Collaborates with Supply Chain resources to support management and communication of specified product and authorized vendor compliance. Support all culinary related standardization and compliance initiatives, as well as new business mobilization and retention activities. Support field with menu refinement and nutritional analysis to meet federal regulations. Conducts nutrition counseling and consultations for consumers as needed. Direct the identification and development of new projects, standards, processes and cost/quality improvement initiatives.

Job Responsibility:

  • Act as primary liaison for the Food & Labor Management in a Region
  • Lead the training, implementation, monitoring/measurement and progress communication of Food and Labor Management standards, processes, cost and productivity throughout the Region
  • Ensure Food and Labor productivity performance is met within the Region, analyze indicators, results and behaviors to identify opportunities
  • Responsible for driving accountability and outcomes working closely with RVP & DM’s
  • Identify root causes in process breakdown, make recommendations for corrective actions and support execution and improvement
  • Provide content subject matter expertise and support to develop and refine content and operational support tools
  • Support the development of Student Nutrition culinary menu development for Regional and Tiered Menus
  • Collaborates with Student Nutrition OpX Team on new product/recipe development opportunities
  • Collaborates with Supply Chain resources to support management and communication of specified product and authorized vendor compliance
  • Support all culinary related standardization and compliance initiatives, as well as new business mobilization and retention activities
  • Support field with menu refinement and nutritional analysis to meet federal regulations
  • Conducts nutrition counseling and consultations for consumers as needed
  • Direct the identification and development of new projects, standards, processes and cost/quality improvement initiatives

Requirements:

  • BS in Nutrition and/or Registered Dietitian
  • 5+ years of operations leadership experience
  • Strong working knowledge of the Prima Product System preferred
  • Computer skills including Microsoft Word, Excel and PowerPoint
  • Excellent oral, leadership and communication skills
  • Project management experience
  • People development experience
  • Ability to deal with ambiguity, work in a dynamic fluid environment and effectively cope with change

Nice to have:

Strong working knowledge of the Prima Product System preferred

Additional Information:

Job Posted:
May 05, 2026

Employment Type:
Fulltime
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