Manager, Culinary Services

Aramark is a global leader in food services, facilities management, and uniform services, proudly serving millions of guests daily across 15 countries. Rooted deeply in service and united by a clear and meaningful purpose, Aramark aims to do great things for its employees, clients, communities, and the planet. The company is recognized for fostering a vibrant and inclusive workplace where every employee is given equal opportunity to thrive, contribute, and grow their career. As part of its inclusive culture, Aramark does not discriminate on any basis, including but not limited to race, color, religion, age, gender, disability, military status, or any other protected status under applicable laws. With a strong emphasis on professional development, Aramark encourages its workforce to pursue new challenges, enhance skills, and achieve their full potential in a supportive environment. More information about Aramark and its career opportunities can be found on its official career site and social media channels.

The Food Service Manager role at Aramark plays a critical part in ensuring the quality and effectiveness of dining operations. This management position is responsible for developing and implementing dining solutions that align with customer needs, preferences, and quality expectations. The manager oversees daily operations in customer-facing environments where prepared foods are served from menus, such as cafeterias and residential dining facilities. In this role, the Food Service Manager leads the front-of-house team, working in conjunction with the Food Service Director, to deliver excellent food service experiences. Key responsibilities include the use of Aramark's coaching model to nurture and develop team members fully, recognizing and rewarding employee performance, and conducting daily team briefings to maintain clear communication and operational efficiency.

The Food Service Manager also ensures compliance with safety and sanitation standards, maintaining a healthy and safe environment for clients, customers, and employees. Financial oversight is another crucial aspect of the role, involving the management and maintenance of profit and loss statements, meeting financial targets set by both the client and the company, and educating the team about operational metrics to improve operating margins. Productivity is enhanced by efficient cost controls, adherence to food and labor initiatives under the Operational Excellence fundamentals, and supervising production quality and control measures. Furthermore, the role demands ongoing client relationship management by identifying client needs and communicating operational progress effectively. This position requires adaptability as duties may evolve according to the company's commitments and business needs. Ideal candidates will bring at least one year of experience, including management experience, preferably hold a bachelor's degree or equivalent, and possess strong interpersonal skills along with the ability to manage multiple stakeholder relationships to foster a unified food service environment.