Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Development Programs
performance bonuses
flexible scheduling
Job Description
Aramark is a global leader in food services and facilities management, committed to delivering exceptional dining and facility experiences across a variety of industries. With a presence in 15 countries worldwide, Aramark serves millions of guests daily, driven by a culture rooted in service and united by a mission to make a meaningful difference for employees, partners, communities, and the planet. The company fosters a diverse and inclusive workplace where every employee is given equal employment opportunities regardless of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status,... Show More
Job Requirements
- Bachelor’s degree or equivalent experience
- minimum 4 years of related experience
- 1-3 years of management experience
- previous food service experience
- strong communication skills
- ability to develop and maintain client and customer relationships
- ability to provide excellent customer service
- physical ability to lift up to 50 lb occasionally
- ability to stand for long periods
Job Qualifications
- At least 4 years of experience
- 1-3 years of experience in a management role
- previous experience in food service
- bachelor’s degree or equivalent experience
- strong communication skills
- ability to develop and maintain effective client and customer rapport
- ability to demonstrate excellent customer service using Aramark's standard model
- ability to maintain an effective working relationship with other departments
- occasional lifting, carrying, pushing, and pulling up to 50 lb
- ability to stand for extended periods
Job Duties
- Lead, mentor, engage and develop teams to maximize their contributions
- ensure food services appropriately connect to the Executional Framework
- coach employees by creating a shared understanding about what needs to be achieved and how to execute
- reward and recognize employees
- ensure safety and sanitation standards in all operations
- identify client needs and effectively communicate operational progress
- adopt Aramark process and systems
- build revenue and manage budget, including cost controls regarding food, beverage and labor
- ensure the completion and maintenance of P&L statements
- achieve food and labor targets
- manage resources to ensure quality and cost control within budgetary guidelines
- implement and maintain Aramark agenda for both labor and food initiatives
- create value through efficient operations, appropriate cost controls and profit management
- full compliance with Operational Excellence fundamentals, including food and labor
- direct and oversee operations related to production, distribution and food service
- maintain a safe and healthy environment for clients, customers and employees
- comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour
- establish and maintain systems and procedures for ordering, receiving, storing, preparing and serving of food related products, as well as menu planning and development
- develop operational component forecasts and explain variances
- ensure sanitation and safety levels are met
- coordinate and supervise unit personnel on production, merchandising, quality and cost control, labor management and employee training
- recruit, hire, develop and retain front line team
- conduct periodic inventory
- maintain records to comply with ARAMARK, government and accrediting agency standards
- interact with client management and maintain effective client and customer relations at all levels
- participate in sales process and negotiation of contracts
- seek opportunities to implement new products and services to support sales growth and client retention
- manage the front of the house of the dining operation
- develop and implement food service plans aligned with the client’s mission and vision including sustainable practices
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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