What are the responsibilities and job description for the Food Service Operations Manager position at ARAMARK?
About the Role
The Food Service Director is a leadership position responsible for developing and executing dining solutions that meet customer needs and preferences.
This role involves overseeing and managing dining operations where customers order prepared foods from a menu. The ideal candidate will have at least 4 years of experience, including 1-3 years in a management role, and previous experience in food service.
Key Responsibilities:
- Lead, mentor, engage, and develop teams to maximize their contributions, including recruiting, assessing, training, coaching, and managing performance.
- E nsure 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.
- E nsure safety and sanitation standards in all operations.
Client Relationship:
- Identify client needs and effectively communicate operational progress.
Financial Performance:
- A dopt Aramark processes and systems.
- B uild revenue and manage budget, including cost controls regarding food, beverage, and labor.
- E nsure the completion and maintenance of P&L statements.
- Achieve food and labor targets.
- M anage resources to ensure quality and cost control within budgetary guidelines.
Productivity:
- I mplement and maintain Aramark agendas for both labor and food initiatives.
- C reate value through efficient operations, appropriate cost controls, and profit management.
- F ull compliance with Operational Excellence fundamentals, including food and labor.
- D irect and oversee operations related to production, distribution, and food service.
Compliance:
- M aintain a safe and healthy environment for clients, customers, and employees.
- C omply with all applicable policies, rules, and regulations, including those relating to safety, health, wage, and hour.
Additional Responsibilities:
- M anage the front of the house of the dining operation (Cafeteria/Residential Dining Facility).
- D evelop and implement food service plans aligned with the client's mission and vision, to include sustainable practices.
