Describing today's foodservice director

Here’s how the industry’s associations describe the current roles and responsibilities of the FSD:

From the School Nutrition Association

School foodservice/nutrition directors: In most school districts, the foodservice/nutrition director oversees all aspects of foodservice in all schools or sites, administering the school meal program in accordance to local, state and federal policies. The director reports to the superintendent, and in some districts, the director may act as an assistant superintendent with responsibilities unrelated to foodservice.

From the Association of Nutrition and Foodservice Professionals

CDMs: Responsible for daily operations of the foodservice department, according to facility policy and procedures and federal/state regulations. Provides leadership and guidance to ensure that food quality, safety standards and client expectations are satisfactorily met. Maintains records of department personnel, income and expenditures, food, supplies, inventory levels and equipment.

From the National Restaurant Association

Foodservice Director (healthcare): Directs the delivery of professional food services that will be a material factor in producing cost effectiveness, positive financial results, customer satisfaction and a positive public image.

Related:The changing role of the FSD