Front Line Manager

Aramark•Montreal, QC

1d•CA$60,000 - CA$65,000

About The Position

As a Front Line Manager, you will play a key leadership role in delivering exceptional food service experiences. You will oversee daily operations, lead and develop a dedicated team, and ensure the highest standards of food quality, customer service, and operational excellence. This position offers the opportunity to make a direct impact on client satisfaction, foster a positive workplace culture, and contribute to the success of a dynamic and fast paced environment.

Requirements

A university degree or diploma in a relevant field.
Requires a minimum of 6 years of progressive experience in operations management, with financial and operational responsibility for sites or departments.
Proficiency in computer tools such as Excel, Word, and Outlook.
Experience in food service, environmental services, or facilities engineering management.
Ability to communicate effectively, both verbally and in writing, with clients, users, and support staff.
Ability to draft business letters, summaries, and reports in accordance with prescribed formats and all rules of punctuation, grammar, diction, and style.
Requires management and leadership skills, as well as the ability to work with confidential information regarding employees, customers, and Aramark.
Mandatory background check for all qualified candidates.

Nice To Haves

Red Seal certification as a chef or experience supervising food service operations is a plus.
Basic experience in housekeeping or comprehensive experience in Environmental Services (EVS) is a plus.
Skills in menu management, budget balancing, and staying within assigned operational costs.
P&L (profit and loss) responsibility and/or experience in managing contracted services is desirable.

Responsibilities

Plans, administers, and oversees all unit activities related to food services and facilities, including financial accountability to Aramark and the client, as well as compliance with standards established by Aramark, regulatory agencies, and the client, to ensure optimal managed services and promote patient and client satisfaction.
Establishes and maintains effective working relationships with other departments to provide a unified dining experience for patients, residents, visitors, and employees.
Ensures compliance with food safety, hygiene, and general workplace safety standards.
Interacts with the client’s management and maintains effective relationships with the client and users at all levels of the organization, including through regular visits. Identifies opportunities to expand Aramark’s services.
Provides overall leadership and manages the performance of all food service supervisors and front-line employees, ensuring development, engagement, and compliance with human resources policies and standards, including through appropriate visits.
Leads, recruits, and trains food service staff on meal presentation, quality, cost control, and cash management.
Develops operational forecasts and is able to explain variances. Responsible for the unit’s accounting functions.
Ensures compliance with all contractual obligations.