Assistant Catering Operations Manager - The College of William and Mary

Aramark•Williamsburg, VA

23h•Onsite

About The Position

This is an opportunity for full-time Assistant Catering Operations Managers to join the passionate Food Services Team. Alongside a manager who will help coordinate and lead operations, you will help oversee staff, collaborate with teammates, and provide support where needed. The role emphasizes employee growth and pursuing what matters to you.

Requirements

Must read, write, and understand verbal instructions
Must complete a sanitation course either before or during first year
Must be knowledgeable in operating an efficient cost-effective program.
Ability to perform basic arithmetic
Maintain emotional control under stress
Ability to resolve interpersonal situations
Strong organizational skills
Proficiency in multi-tasking.
Must have a valid drivers license.

Responsibilities

Produce and maintain work schedules and may prepare production packets (Production sheets and recipes).
Direct daily activities.
Ensure that food items are stored in a safe, organized, and hazard-free environment.
Maintain all serving schedules; ensure that all food items are served per menu specifications in a safe and appropriate manner following Aramark policies and procedures.
Maintain a sanitary department following health and safety codes and regulations.
Maintain accurate inventory on a weekly basis.
Supervise and evaluate employees; counsel; promote employee growth, efficiency, morale, and teamwork.
Maintain a safe and hazard-free working environment.
Train/mentor other catering servers.
Ensure all food safety/temperature logs are completed with appropriate corrective action, as necessary.
Perform preventative maintenance checklist.
Recommend replacement of existing equipment to meet needs of facility.
Perform other duties as requested by the Catering Director or Manager whenever his/her skill and/or experience would be vital to initiate, coordinate, or complete any given program.
Must fill in for absent employees at location, as necessary.
Maintain knowledge of daily catering events and confirm they are prepared and delivered on time.
Be able to work night and weekend catered events. Open availability required.
Hold daily stand up meetings with staff.
Maintain communication with staff (including office staff, e-mail, phone calls, inter-office mail, etc).
May perform cashier duties as the need arises.
Promote good public relations.