Food and Beverage Manager

Tuscaloosa, AL, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Career development programs

Training and Development

Flexible Work Options

Job Description

Aramark is a global leader in food services, facilities management, and uniform services, known for its commitment to providing exceptional experiences to clients and guests. Operating in 15 countries around the world, Aramark serves millions of customers daily and prides itself on a culture of inclusion, innovation, and community focus. The company strives to create a workplace where employees can grow professionally and feel valued regardless of their background. With a strong emphasis on career development, Aramark offers comprehensive training programs, leadership development, and flexible work opportunities to support employee advancement and job satisfaction.

The Food and Beverage Manager role at Aramark is a critical leadership position responsible for overseeing kitchen operations to ensure efficiency, productivity, and quality. Reporting directly to the General Manager, this role involves managing culinary staff, designing menus, maintaining safety standards, and handling client relations to deliver impeccable food service experiences. The manager will also ensure that budget requirements are met, and company programs are executed effectively. A hands-on leader, the Food and Beverage Manager plays a pivotal role in inspiring and developing their team while upholding Aramark's reputation for outstanding customer service and culinary excellence. This position requires a blend of operational expertise, creativity in menu development, and a strong commitment to hygiene and safety protocols. Candidates with 2-3 years of culinary experience and a passion for leadership are encouraged to apply, even if they do not hold a formal culinary degree, as Aramark values skill and dedication alongside formal education.

Job Requirements

2-3 years of culinary or food service experience
Completion of secondary education or equivalent
Ability to train and manage kitchen staff
Knowledge of food safety and sanitation standards
Strong communication and leadership skills
Ability to work in a 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
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
Culinary degree is beneficial but not 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 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