Dining Operations Manager - Berklee College of Music

Aramark Corp.•Boston, MA

34d•$70,000 - $78,000

About The Position

Aramark's Dining and Operations Manager at Berklee College of Music will be responsible for the entire food and beverage operation in the absence of the Director of Dining Services. Will direct all activities and operational areas to the effective of the food and beverage department. COMPENSATION: The hourly rate or salary range for this position is $70,000 to $78,000. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark's good faith and reasonable estimate of the compensation for this position as of the time of posting. BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here Aramark Careers - Benefits & Compensation. There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with all applicable laws, including, but not limited to all applicable Fair Chance Ordinances and At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.

Requirements

Prior experience in leading associates at a supervisory level In a midscale to upscale restaurant/banquet Venue/Hotel.
At least 3 years as a supervisor/or lead preferred
Experience as a server in a mid to upscale restaurant preferred
Ability to support the development of team members
Has had Financial and Quality Service Responsibilities.
Attitude that is guest service and associate service centric.

Responsibilities

Reports to the Director of Dining Services
Responsible for entire food and beverage operation, including quality control, staffing, event preparation, kitchen operations, dining room operations and management development.
These standards should be met by leading, training and developing, communicating, and motivating team members.
Individuals must spend at least 60% of the time on the floor incorporating supervising, coaching, and training.