Food and Beverage Manager

Quincy, MA, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Career Development

training programs

Job Description

Aramark is a leading global provider of food services, facilities, and uniform services, serving millions of guests every day across 15 countries. As a company deeply rooted in service and united by purpose, Aramark is dedicated to fostering an inclusive and diverse workplace where all employees have equal opportunities to thrive. The company places a strong emphasis on employee growth, career advancement, and creating an environment where individuals feel a sense of belonging and are empowered to reach their full potential. Through its commitment to sustainability and social responsibility, Aramark continuously strives to make a positive impact on communities and the environment.

The Food and Beverage Manager role at Aramark is a vital leadership position responsible for overseeing kitchen operations to optimize efficiency and maintain high productivity standards. Reporting directly to the General Manager, this position requires a hands-on approach to managing culinary staff while driving excellence in customer service and food quality. The Food and Beverage Manager plays a strategic role in designing kitchen procedures, developing menus, and ensuring that all food safety and sanitation protocols are strictly followed. This role also involves managing budgets, implementing company programs, and coordinating special catering events.

This position is ideal for professionals who have a passion for culinary arts combined with strong leadership skills. The Food and Beverage Manager must be adept at organizing and training kitchen personnel, improving dish concepts, harmonizing food production processes, and maintaining equipment to ensure operational efficiency. Furthermore, the role requires collaboration and communication skills to guide a team effectively and foster a positive work culture. The Food and Beverage Manager also contributes to the company’s goals by upholding presentation techniques and pricing strategies that enhance profitability without compromising food quality.

Aramark values dedication, patience, and skill in its culinary team and is committed to supporting career advancement through extensive training and development opportunities. The company offers a dynamic and rewarding work environment where employees are encouraged to grow professionally and personally. If you are a motivated individual with experience in culinary management or food service operations, and you thrive in a fast-paced, customer-focused environment, this role offers an excellent opportunity to advance your career with a respected global leader in the food and beverage industry.

Job Requirements

2-3 years of experience in culinary or food service management
completion of 2-3 years of post-secondary education or equivalent practical skills
strong leadership and team management abilities
knowledge of food safety and sanitation standards
excellent communication and organizational skills
ability to work in a fast-paced environment and handle multiple tasks simultaneously
commitment to maintaining high quality and customer service standards

Job Qualifications

2-3 years of experience in a related culinary position
completion of 2-3 years of education beyond high school or equivalent skills
while a culinary degree is beneficial it is not a strict requirement for this role
sound understanding of the principles and operational standards inherent to the food service industry
proficient in supervising staff members and resolving issues within a high-speed kitchen setting
excellent verbal reading and written communication skills

Job Duties

Oversee and coordinate culinary operations managing and training kitchen personnel
supervise daily kitchen activities to ensure smooth operations and maintain quality standards
determine the expected food consumption to accurately requisition or procure the necessary food items
pick out and improve dish concepts and harmonize production processes to ensure unwavering quality
establish presentation techniques and quality standards and plan and price menus
maintain equipment to ensure it operates effectively and efficiently
guarantee a safe and hygienic kitchen environment by following safety and sanitation standards
manage special catering events and offer culinary guidance or showcases as needed
guide and train less experienced culinary employees by sharing techniques and culinary expertise to help them advance in their careers