Director of Food Service

Job Purpose

The Director of Food Service is responsible for leading and optimizing all aspects of the company's food service operations within a chicken-centric business model. This high-impact leadership role focuses on standardizing processes, enhancing product quality, and delivering consistent, innovative offerings that align with brand expectations and customer satisfaction goals.

The Director of Food Service ensures the successful execution of all food service programs through cost-effective management, operational excellence, and continuous improvement. This role is also responsible for driving market growth by developing new products, improving sanitation and quality standards, and ensuring a consistent and elevated customer experience across all locations. 

Essential Functions

Food Safety & Regulatory Compliance

• • Ensure compliance with food safety standards by maintaining the vendor relationship and oversight of 3rd-party sanitiation inspections, tracking action plans, and reporting results weekly.
  • Maintain and update all food safety protocols, including HACCIP plans, internal checklists, and corrective action dashboards.
  • Monitor and document local health department inspection requirements and corrective follow-ups across jurisdictions.
  • Manage food safety documentation storage, and internal compliance status tracking.
  • Own all nutritional labeling, allergen disclosures, and regulatory requirements for the full Royal Farms menu.
  • Identify root causes of common food service injuries (e.g., burns, cuts, slips) and implement engineering and process-based solutions to reduce frequency and severity.
  • Promote high safety standards through equipment selection, process design, and employee education. 

Sales & Execution Performance

• • Analyze daily, weekly, and monthly food service sales to identify opportunities for growth and improvement through flawless policy execution.
  • Monitor in-store execution via reporting, video reviews, and coaching inspections, dedicating 33% of time to in-store engagement.
  • Lead new product development leveraging industry trends, test kitchen pilots, and the Royal Farms Food Prism framework.
  • Develop and execute all food service promotions, coordinating CSS/KPS changes, product orders, and training and market support.

Margin Optimization & Product Costing

• • Collaborate with suppliers to secure aggressive pricing and improve gross margins through procurement strategies and vendor expansion.
  • Maintain and update food cost models and item-level pricing using the Royal Farms Cost Calculator to meet 25-30% food and paper cost targets.
  • Analyze ingredient movement, waste, spoilage, and scan data to optimize product mix, reduce losses, and rationalize SKUs.
  • Drive process improvements to maximize yield, reduce labor impact, and enhance recipe-level profitability. 

Expsense & Equipment Control

• • Reduce labor costs by optimizing kitchen layout and improving food service processes and equipment utilization.
  • Manage operating supply costs through sourcing partnerships and process improvements.
  • Support preventive maintenance plans and cost control strategies for food service equipment.
  • Integrate strong safety procedures to minimize workers' compensation claims and general liability costs.
  • Collaborate with Construction, Facilities, and Design teams to optimize kitchen equipment selection and layout for simplicity, flow, and labor reduction.
  • Vet and recommend equipment aligned with operational efficiency and training effectiveness. 

Technology & Systems Management

• • Oversee development and updates for Customer Self Service (CSS) and Kitchen Production System (KPS) workflows.
  • Design, implement, and maintain food service systems such as Accudate/BOHA! for labeling and software compliance.
  • Utilize Microsoft Office tools (Excel, Outlook, Word, PowerPoint) to analyze and communicate food service metrics and initiatives. 

Training & Talent Development

• • Collaborate with the Training Department on the development and maintenance of food service training initiatives and leadership classroom training initiatives.
  • Support leadership training initiatives for district leaders, store leaders, food service leaders, and front-line staff.
  • Monitor the implementation and execution of food service training in the field.

Brand & Market Research

• • Conduct regular research by visiting competitors and benchmarking best-in-class operations (R&C - Research & Copy)
  • Stay informed on national trends through trade publications and conventions such as NAFEEM, FACS, NRA, and Fast Casual.
  • Monitor innovation across the broader food and convenience retail landscape.

Additional Responsibilities

• • Uphold the mission, core values, and brand standards of the company by ensuring all practices reflect integrity, accountability, and operational excellence.
  • Performs other projects/duties as assigned.

Supervisor Responsibilities

• This position directly supervises the Operations Project Administrator, providing direction, setting priorities, and ensuring the timely completion of assigned projects and deliverables. 

Qualifications

Required

• • 7+years of food service and beverage experience (Or equivalent combination of education and experience).
  • B.S. in Food Services Technology/Management or related field; or A.A. Degree with 7+ years of relevant experience.
  • 5+ years of food service operational management experience, including inventory and purchasing.
  • ANSI Approved Food Protection Management Certification.
  • At least 2 years of experience must be in a supervisory, leadership, or coaching role.
  • Strong organizational skills with a high attention to detail.
  • Effective written, verbal, and presentation communication skills.

Preferred

• • Experience with P&L accountability and financial performance management.
  • Deep knowledge of food trends, quality standards, sanitation, and cost controls.
  • Proficiency with Microsoft Office, email, and relevant software applications. 

Success Factors

• Organizational Excellence and Innovation – Consistently delivers high-quality, cost-effective service operations by standardizing offerings, streamlining execution, and leading innovation through new product development and process improvements.
• Cross-Functional Leadership and Execution – Effectively collaborates with internal teams and external partners to align strategic goals, drive compliance, and ensure flawless execution of food service initiatives across all locations.

Work Requirements

This position is based at the Baltimore Support Center and is primarily office-based. Travel is required to all Royal Farms stores and facilities across all states, as well as for training and development-related company initiatives and industry changes.

Occasional physical activity is required, including walking, bending, kneeling, and lifting equipment weighing up to 50 pounds.