What are the responsibilities and job description for the Culinary Operations Executive position at ARAMARK?
Job Summary
The Culinary Operations Executive oversees and directs dining operations to meet customer needs and expectations. This role is responsible for developing and implementing dining solutions that exceed client requirements.
Main Responsibilities
- Leadership: Utilize a coaching model to engage and develop team members, ensuring individual and team performance meets objectives and client expectations. Lead daily team briefings, maintaining safety and sanitation standards.
- Client Relationship: Identify client needs and communicate operational progress effectively.
- Financial Performance: Ensure the completion and maintenance of profit and loss statements, delivering client and company financial targets. Adopt all established processes and systems.
- Productivity: Bring value through efficient operations, cost controls, and profit management. Follow Operational Excellence fundamentals, supervising team regarding production, quality, and control.
- Compliance: Maintain a safe and healthy environment, adhering to all applicable policies, rules, and regulations.
- Additional Responsibilities: Collaborate with the Food Service Director to lead the front-of-house operations, planning, directing, and coordinating food service activities.
Qualifications and Requirements
- Minimum 1 year of experience in a management role.
- Strong interpersonal skills and ability to maintain effective client and customer rapport.
- Able to stand for extended periods and occasionally lift, carry, push, or pull up to 50 pounds.
