Manager, Culinary Services

Aramark•Daytona Beach, FL

1d•Onsite

About The Position

The Food Service Manager is a management position responsible for developing and implementing dining solutions to meet customer needs and tastes. This role oversees and manages dining operations where customers order prepared foods from a menu. The position involves leading the front of the house of the dining operation, such as a Cafeteria or Residential Dining Facility, in conjunction with the Food Service Director. It also includes planning, directing, and coordinating food service activities to deliver a finished product to the customer. At Aramark, the role contributes to developing new skills, ensuring individual and team performance meets objectives and client expectations, and maintaining safety and sanitation standards.

Requirements

At least 1 year of experience
At least 1 year 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
Ability to occasionally lift, carry, push, and pull up to 50 lb.
Ability to stand for extended periods of time

Nice To Haves

Bachelor's degree or equivalent experience

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
Lead the front of the house of the dining operation (Cafeteria/ Residential Dining Facility) in conjunction with the Food Service Director
Plans, directs, and coordinates food service activities in order to deliver a finished product to the customer