Food and Beverage Manager

Frederick, MD, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

Health Insurance

Paid Time Off

Retirement Plan

Training and Development

flexible scheduling

Employee Discounts

Career advancement opportunities

Job Description

Aramark is a global leader in food services, facilities management, and uniform services, dedicated to delivering exceptional experiences and operational excellence across multiple industries. Operating in 15 countries worldwide, Aramark proudly serves millions of guests daily, promoting a culture rooted in service, equality, and innovation. The company’s mission revolves around enriching people’s lives through its diverse business segments, which include food services in various sectors such as education, healthcare, business, and sports and leisure, as well as comprehensive facilities management and uniform services. With a strong commitment to diversity and inclusion, Aramark ensures equal employment opportunities and fosters an environment where all employees can thrive and develop their careers.

The Food and Beverage Manager role at Aramark is designed for a dynamic and experienced individual who thrives in a fast-paced culinary environment and is passionate about leadership and customer satisfaction. This full-time position involves a hands-on approach to managing kitchen operations, focusing on optimizing efficiency and productivity while maintaining the highest standards of food quality and safety. The Food and Beverage Manager reports directly to the General Manager and plays a critical role in developing the culinary team, enforcing safety protocols, and nurturing excellent client relationships. Attention to budget requirements and the execution of company programs are essential responsibilities, ensuring that financial and operational objectives are met seamlessly.

This role requires overseeing all culinary staff and operations, from organizing and training kitchen personnel to supervising daily activities to guarantee smooth and efficient service. The manager will also be deeply involved in menu planning and recipe development, selecting dishes that align with customer demand while enhancing culinary creativity through innovative presentation and quality standards. With a strong focus on safety, the Food and Beverage Manager ensures all equipment is well-maintained and that the kitchen environment adheres strictly to hygiene and safety policies.

Additionally, the position entails managing special catering events and serving as a mentor within the culinary team, sharing expertise and guiding less experienced employees to foster growth and career advancement. Aramark offers a supportive culture that encourages professional development and provides numerous opportunities for career progression. For those passionate about culinary arts and leadership in the food service industry, this role represents an excellent opportunity to contribute meaningfully to a reputable global company committed to excellence and inclusion.

Job Requirements

2-3 years of experience in a related culinary position
Completion of 2-3 years of education beyond high school or equivalent skills
Knowledge of food service operational standards
Ability to manage and train kitchen staff
Excellent communication skills
Capability to maintain high quality and safety standards
Ability to handle fast-paced kitchen environment

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
Proficient in supervising staff members and resolving issues within a high-speed kitchen setting
Sound understanding of the principles and operational standards inherent to the food service industry
Excellent verbal, reading, and written communication skills
Culinary degree is beneficial but not strictly required

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 necessary food items
Pick out and improve dish concepts, harmonize production processes to ensure unwavering quality
Establish presentation techniques and quality standards, 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
Guide and train less experienced culinary employees by sharing techniques and culinary expertise to help them advance in their careers