Food Service Manager

Aramark•Kilgore, TX

10d

About The Position

The Food Service Manager is a management position responsible for developing and implementing dietary solutions to meet clients needs and tastes. Oversees and manages dietary operations for clients in over-night stay facilities.

Requirements

Requires at least 2 to 3 years of culinary experience in healthcare and/or senior living field
Requires at least 2 to 3 years of experience in a management role
Strong interpersonal skills
Ability to maintain effective client and customer rapport for mutually beneficial business relationships
Ability to demonstrate excellent customer service using Aramark's standard service model
Ability to maintain an effective working relationship with other departments to a unified food service experience for all customers
Requires occasional lifting, carrying, pushing, and pulling up to 50 lb.
Must be able to stand for extended periods of time.

Nice To Haves

Bachelor's degree or equivalent experience preferred

Responsibilities

Use Aramark's coaching model to engage and develop team members to their fullest potential
Reward and recognize employees
Ensure individual and team performance meets objectives and client expectations
Plan and lead daily team briefings
Ensure safety and sanitation standards in all operations
Identify client needs and communicate operational progress
Ensure the completion and maintenance of P&L statements
Deliver client and company financial targets
Adopt all Aramark processes and systems, understand performance metrics, data, order and inventory trends; educate teams on key levers to improve margins
Bring value through efficient operations, appropriate cost controls, and profit management
Follow the Operational Excellence fundamentals by meeting and maintaining food and labor initiatives
Ensure entire team is trained and able to implement
Supervise team regarding production, quality and control
Maintain a safe and healthy environment for clients, customers and employees
Follow all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour
Plans, directs, and coordinates food service activities in order to deliver a finished product to the customer