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Director Food Jobs in Michigan (NOW HIRING)

Island Resort and Casino

Waitstaff

Harris, MI · On-site

Food & Beverage Director, Food & Beverage Managers and/or Food & Beverage Supervisors. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to ...

Aramark

Food Service Director

Grand Rapids, MI

The Food Service Director at the Kent County Jail is a management position responsible for developing and executing dining solutions to meet customer needs and tastes. Oversees and manages dining ...

Aramark

Food Service Director

Grosse Pointe, MI · On-site

The Food Service Director is a management position responsible for developing and executing dining solutions to meet customer needs and tastes. Oversees and manages dining operations where customers ...

Aramark

Food Service Director

Ypsilanti, MI · On-site

The Food Service Director is a management position responsible for developing and executing dining solutions to meet customer needs and tastes. Oversees and manages dining operations where customers ...

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Director Food information

See Michigan salary details

$26.3K

$53.1K

$84K

How much do director food jobs pay per year?

As of Aug 31, 2026, the average yearly pay for director food in Michigan is $53,127.00, according to ZipRecruiter salary data. Most workers in this role earn between $40,000.00 and $62,700.00 per year, depending on experience, location, and employer.

What does a director of food do?

A Director of Food, often referred to as a Director of Food and Beverage or Director of Food Services, is responsible for overseeing the planning, organization, and management of food and beverage operations in establishments like hotels, resorts, or large institutions. They ensure high standards of food quality, safety, and customer service while managing budgets, staffing, and vendor relationships. Their role also involves developing menus, implementing cost control measures, and ensuring compliance with health regulations to maintain profitability and guest satisfaction.

What are the key skills and qualifications needed to thrive as a director of food?

To thrive as a Director of Food, you need strong expertise in food service management, budgeting, and regulatory compliance, often backed by a degree in hospitality or culinary management and substantial leadership experience. Familiarity with inventory management systems, food safety certifications (such as ServSafe), and point-of-sale (POS) platforms is typically required. Exceptional organizational, leadership, and communication skills help in managing diverse teams and ensuring high service standards. These competencies are crucial for optimizing operations, maintaining food quality and safety, and achieving business goals in a competitive environment.

What are the main challenges a director of food typically faces in managing large-scale food service operations?

A Director of Food often navigates challenges such as balancing budget constraints with quality standards, ensuring consistent food safety and regulatory compliance, and adapting menus to evolving customer preferences. They must also manage and motivate diverse teams, coordinate with suppliers, and address staffing shortages or turnover. Effective Directors are proactive problem-solvers who excel at strategic planning and cross-departmental communication to maintain high operational standards.

What is the difference between Director Food vs Food Service Manager?

AspectDirector FoodFood Service Manager
CredentialsRelevant degrees in food science, culinary arts, or hospitality; certifications like ServSafe or HACCPFood safety certifications; experience in food service management
Work EnvironmentCorporate kitchens, food manufacturing facilities, or large-scale food productionRestaurants, cafeterias, catering services
Employer & Industry UsageFood manufacturing companies, large hospitality chains, food corporationsRestaurants, hotels, catering companies
Common Search & ComparisonYesYes

The main difference between a Director Food and a Food Service Manager lies in their scope and responsibilities. The Director Food typically oversees large-scale food production, quality control, and strategic planning at an organizational level, often within manufacturing or corporate settings. In contrast, the Food Service Manager focuses on daily operations, staff management, and customer service within specific food service establishments like restaurants or cafeterias.

How to become a food service director?

To become a food service director, candidates typically need a bachelor's degree in hospitality, food service management, or a related field, along with several years of experience in food service or management roles. Strong leadership, organizational skills, and knowledge of food safety regulations are essential, and some employers may prefer candidates with certifications such as ServSafe or HACCP. Progression often involves advancing from supervisory or managerial positions within food service operations.

What are the most commonly searched types of Food jobs in Michigan?

The most popular types of Food jobs in Michigan are:

What cities in Michigan are hiring for Director Food jobs?

Cities in Michigan with the most Director Food job openings:

Director Food jobs near you
Infographic showing various Director Food job openings in Michigan as of August 2026, with employment types broken down into 67% Full Time, 28% Part Time, 2% Temporary, 1% Contract, and 2% Nights. Highlights an 99% Physical, and 1% Remote job distribution, with an average salary of $53,127 per year, or $25.5 per hour.

Waitstaff

Harris, MI • On-site

Island Resort and Casino
Traveler Accommodation • 501 - 1,000 employees
Learn more about Island Resort and Casinoexternal

Part-time

Re-posted 25 days ago

Job description

Provide excellent customer service at all times.
Adhere to serving etiquette as show in 4 star training program.
Maintain a clean work area at all times and assist other team members in their sections as needed.
Always adhere to all company policies & procedures.
Check customers identification to ensure that they meet minimum age requirements for consumption of alcoholic beverages
Know how to process/handle all discounts/coupons, club redemptions, comps, department charges, direct billing, credit cards and room charges.
Carry out instructions given by the Shift Supervisor or Management Team
Work to anticipate guests' needs and exceed customer expectations.
Keep up to date with current promotions and new products.
Participate and contribute at departmental meetings.
Assist with convention center activities upon request
Maintain personal knowledge by completing in-house training and workbooks.
All other duties as assigned by: Food & Beverage Director, Food & Beverage Managers and/or Food & Beverage Supervisors.
Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.
For further information, please review the Know Your Rights notice from the Department of Labor.

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