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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $71,500.00 - $74,500.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Paid Time Off
retirement savings plan
Parental leave
Disability Coverage
Job Description
Aramark is a global leader in food service, facilities, and uniform services, proudly serving millions of guests every day in 15 countries around the world. Rooted in service and united by a strong purpose, Aramark is committed to doing great things for its employees, partners, communities, and the planet. Their mission centers on creating a positive environment where employees can develop their talents, fuel their passions, and grow professionally. The company values diversity and inclusion, providing equal employment opportunities without discrimination based on race, color, religion, national origin, age, sex, gender identity, disability, or other protected characteristics.
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Job Requirements
- Bachelor’s degree level education highly preferred in an area of Food Service, Hospitality, or Business Management
- At least 3 years of progressive leadership experience in food service, preferably in a themed environment
- Strong communication skills
- Knowledge of financial and budgeting principles
- Ability to work flexible hours including evenings, weekends, and holidays
- Proficiency in Microsoft Excel and Word
- Ability to motivate and develop a team
- Understanding of food safety and sanitation standards
- Problem solving and decision making skills
- Experience with employee relations and corrective action process
- Capacity to handle physical demands such as lifting and standing for prolonged periods
Job Qualifications
- At least 3 years of progressive leadership experience in food service, preferably in a themed environment
- Must be customer-service focused and have an understanding of customer expectations
- Knowledge in food and culinary design is desired
- Must have financial knowledge in understanding budgets
- Must possess strong communication skills, both in a verbal and written format
- Effective organizational and problem solving skills with the ability to make quick decisions required
- Ability to work as part of a team and to develop others within the team structure required
- Effective delegator and collaborator, ensures that all assigned tasks are completed
- Working knowledge of Excel and Word are required
- Bachelor’s degree level education highly preferred in an area of Food Service, Hospitality, or Business Management
- Must be willing to work flexible hours including evenings, weekends, and holidays to support Hotels operations
Job Duties
- Involved in and actively contributes in heading up strategic planning for the department
- Manage the operational effectiveness of the department
- Implements and enhances high level of service, quality, and sanitation standards within all facilities
- Ensures that all guests are served in an efficient and friendly manner
- Spends time daily in each facility to provide feedback for improving operations
- Communicates daily operational and financial objectives to the staff on a daily basis
- Responsible for motivating, training, cross-training and developing the Assistant Manager team
- Gives input and decides on promotions and transfers
- Provides positive and corrective feedback to all staff to improve performance and KPIs
- Responsible for reaching all budgeted targets for the department
- Monitors labor hours and ensures that payroll reports are accurate
- Responsible for overseeing and managing food cost
- Monitors handling of money and inventory by team leaders and Model Citizens and investigates any issues
- Utilizes guest forecasts to adjust operations, ensuring a good experience for guests at any given attendance level
- Implements and enforces all company and divisional policies and procedures
- Gives input and administers progressive exemplary and disciplinary action for performance and policy regulations
- Develops and administers yearly personal development plans for their staff
- Knowledgeable on corrective action process and employee relations basics
- Responsible for maximizing revenue and per capita spending goals for the department
- Monitors cost controls in the areas of labor, food costs, other direct expenses, and safety liability, keeping within budget
- Provides input for annual budget on a yearly basis
- Ensures that all MCs are trained and execute proper safety and sanitation requirements at all times
- Oversees that all staff are knowledgeable and follow required company, division, OSHA, Environmental Health Department, and HACCP guidelines
- Partners with culinary leadership to conduct regular food safety audits
- Responsible for the initiating and follow-up of all maintenance and sanitation issues to ensure all facilities are maintained in an excellent and presentable working condition
- May be scheduled as MOD or Park Duty Director on a rotational basis to ensure optimum divisional performance for the guests
- Acts as a contact for concerns regarding guests, operations, food supplies, and maintenance issues, as well as a divisional contact for the park in operational concerns and emergency situations
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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