food operations manager

Sodexo

Role Overview: <p>Let your passion for people be the driver of your success at Sodexo. Through your leadership, your team will make a real impact every day!</p><p> </p><p> </p><p> Sodexo is seeking a Food Operations Manager 3 for SSM St. Clare - Baraboo Hospital located in Baraboo, WI. </p><p> </p><p> </p><p>Sodexo offers a range of services to healthcare facilities, including food, nutrition, environmental, facilities management, healthcare technology management, retail, and patient experience services. Employees at our healthcare sites play a crucial role in enhancing patient experience and well-being</p> What You'll Do: <p> </p><p> The successful candidate will: </p><ul><li> have oversight of day-to-day operations; </li><li> deliver high quality food service; </li><li> manages cash handling protocols & control procedures according to Sodexo policies; </li><li> mentor, develop, and retain frontline staff; </li><li> develop and maintain client and customer relationships; </li><li> perform management functions that include direct supervision of hourly associates including employee development; </li></ul> What We Offer: <p> Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: </p><p> </p><ul><li> Medical, Dental, Vision Care and Wellness Programs </li><li> 401(k) Plan with Matching Contributions </li><li> Paid Time Off and Company Holidays </li><li> Career Growth Opportunities and Tuition Reimbursement </li></ul><p> More extensive information is provided to new employees upon hire. </p> What You Bring: <ul><li> have a background in food service or culinary management; </li><li> proven ability to mentor, train, and coach frontline employees; </li><li> can manage multiple priorities, demonstrate professional communication skills, and a passion for a high level of customer service; </li><li> prioritize tasks and exhibit flexibility to take on additional responsibilities as needed; and/or </li><li> have exceptional organization, attention to detail, and a self-starter mindset; </li></ul> Who We Are: <p> At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. </p><p> </p><p> Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form . </p> Qualifications & Requirements: <p> Minimum Education Requirement - Bachelor's Degree or equivalent experience </p><p> Minimum Management Experience - 3 years </p><p> Minimum Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.</p>

Food Operations Manager 3

Accor

<div><div>Company Description</div><p><br>
Fairmont The Palm is a luxury, world-class resort located on the iconic Palm Jumeirah Island in Dubai. The hotel features 391 guest rooms and suites with dedicated Fairmont Gold rooms and lounge. A total of 11 food and beverage outlets on property offer international dining options including Michelin Guide recommended 2022 and 2023 Little Miss India, Frevo - Brazilian Churrasco experience, Seagrill Bistro, Ba Restaurant and Lounge, Blowfish, Flow Kitchen, The Cigar Room, Vuvuzela and others. Fairmont The Palm also features an expansive pool and beach area with a health club, Serenity Spa Dubai - The Art Of Well Being and the Fairmont Falcons Kids&rsquo; Club.</p><div><br>
Job Description</div><br>
<ul><li>
Oversees the dining area, supervises food and beverage service staff in accordance with operating policies that he or she may help establish.</li><li>
Creates a positive team atmosphere among Team Members.</li><li>
Maintains accurate records of outlets&rsquo; labor and operating costs to present to DOFB on the 27th of every month for P&amp;L and Forecasting purposes.</li><li>
Provides feedback and coaching to the Team regularly through daily operational briefings as well as on-the-spot site visits that are to be conducted daily.</li><li>
Treats all Team Members fairly, with respect.</li><li>
Sets high standards for appropriate team behavior on shift.</li><li>
Works with food and beverage staff to ensure proper food presentation and proper food-handling procedures.</li><li>
Handles in-person guest complaints in restaurants/bars when escalated beyond venue leadership and responds to any online guest complaints within 24 hours.</li><li>
Schedules periodic food and beverage service staff meetings to ensure correct interpretation of new policies and holds monthly roundtable discussions to obtain feedback from staff members.</li><li>
Maintains budget and employee records, assists in the preparation of payroll and monitors bookkeeping records.</li><li>
Checks daily the quality of deliveries of fresh food and baked goods.</li><li>
Meets with sales representatives to order supplies such as tableware, cooking utensils, and cleaning items.</li><li>
Ensures new products, promotions and activations are executed properly during rollout.</li><li>
Is capable of handling irate customers with a friendly/calm attitude.</li><li>
Prioritizes tasks effectively to ensure the most important tasks are completed on time.</li><li>
Delegates and follows-up effectively.</li><li>
Takes ownership of issues or tasks and provides detailed updates to the F&amp;B Director or Assistant Director and the General Manager.</li><li>
Seeks, listens, and responds to Guest feedback.</li><li>
Effectively identifies restaurant problems through daily or weekly reports, as needed, and can ideate &amp; execute to resolve the same.</li><li>
Is proficient in using computer software to monitor inventory, track staff schedules and pay, and perform other record-keeping tasks.</li><li>
Is proficient in Point of Sale (POS) software, inventory software, restaurant guest satisfaction tracking software, etc.</li><li>
Assists in planning regular and special event menus, including regular menu engineering.</li><li>
Adheres to Hotel&rsquo;s Hygiene and HACCP standards and ensures its Standard Operating Procedures and Requirements are fully met.</li><li>
Manages and assists in the management of F&amp;B related projects, big and small, with timely follow-ups and informational reports.</li></ul><div><br>
Qualifications</div><br>
<ul><li>
Excellent reading, writing, and oral proficiency in English.</li><li>
Experienced in Pool and Beach operations is preferred.</li><li>
Should be able to stand under the sun for longer hours.</li><li>
Experienced in all aspects of restaurant service.</li><li>
Must be well-presented and professionally groomed at all times.</li><li>
Excellent leader and trainer with strong interpersonal skills and attention to detail.</li><li>
Ability to motivate employees to work as a team effectively and productively.</li><li>
Must possess good communication skills for dealing with diverse staff.</li><li>
Ability to coordinate and prioritize multiple tasks.</li></ul></div>

Food & Beverage Operations Manager

Intrepid

<div><p>As the <b>DFAC Supervisor </b>, you shall oversee all food service operations in their respective DFACs in the absence of the DFAC Manager, including subcontractors&rsquo; duties, and other assigned duties, to meet the performance requirements and standards herein and be available during DFAC operating hours. This includes, but is not limited to, chefs, dining room coordinators, food service specialists, food inventory control, all facility and equipment maintenance, and catering. Coordinates with COTR and Menu Advisory Board for menu planning. Ensures all meals follow AFCENT Food Service Production Logs. Is responsible for the direction, management, and preparation of, and cooking, serving of all types of food served or prepared by establishment. Ensures that food preparation standards are met. Oversees catering of special events. Coordinates activities of workers engaged in keeping business records, collecting, and paying, ordering, or purchasing supplies, and delivery of foodstuffs. Tracks project cost centers and prepares project reports for management, customer, or others. Approves and processes invoices for vendors and assigns project costs to proper accounts.
</p><p></p><p><b>ESSENTIAL JOB FUNCTIONS:
</b></p><ul><li>Receives authority from and reports directly to the Site Manager and is responsible for all aspects of high-quality food operations including procurement, delivery, preparation and serving
</li><li>Review and submit inventory count utilizing inventory sheets provided by the Government.
</li><li>Ensure each Production Log is signed and filled out accurately IAW AFMAN 34-240 and submit a copy to Facility Manager/COR.
</li><li>Review and submit inventory count utilizing inventory sheets provided by the government
</li><li>Develops and implements a comprehensive food operation plan that incorporates movement from current DFAC operations to cafeteria style delivery
</li><li>Responsible for managing assigned USN and OCN personnel associated with food operations to the respective DFAC.
</li><li>Uses, develops, and applies industry standard and proven best practice methodologies to ensure continued performance improvement of all food related activities and delivery of timely and high- quality services.
</li><li>Ensure waste is minimal through proper forecasting and progressive cooking standards.
</li><li>Familiar with Tri-Service Food Code and or other applicable regulations for Air Force food service operations. Works collaboratively with the Site Manager and PMO staff to ensure responsiveness and high customer satisfaction
</li><li>Ability to design and manage food service operations including food menu preparation, menu planning, catering services and overall food service management
</li><li>Solid financial knowledge regarding food cost, transportation, and labor
</li><li>Demonstrated knowledge of logistics as it pertains to perishable and non-perishable food items
</li><li>Demonstrated ability and comfort with technical writing and presentation
</li><li>Determines staffing requirements for U.S. nationals, local nationals, (LNs), and/or other country nationals (OCNs)
</li><li>Recruits, interviews, hires, trains, and retains food service employees
</li><li>Oversee food service personnel processes and procedures. Establishes standards for food service personnel performance and customer service
</li><li>Coordinates daily with Program Manager, Operations Manager and Site Operations Managers
</li><li>Oversees daily, weekly, and monthly menu preparations for all food service locations. Obtains input and approves meal nutritional value, palatability, popularity, and costs
</li><li>Coordinates menu preparation with DFAC sites and client support staff
</li><li>Establishes and enforces nutritional standards for dining establishments based on accepted industry standards
</li><li>Estimates food and beverage consumption at each facility and develops procurement solution anticipating amounts of food and beverages to be purchased on regular basis
</li><li>Overseas arrival or food stuff at each facility
</li><li>Coordinates with Logistics for successful movement of food by ground and air as needed
</li><li>Schedules and receives food and beverage deliveries, checking delivery contents to verify product quality and quantity
</li><li>Manages international subcontracted buyers to procure fresh fruits, vegetables, meats, fish, canned/dry good, frozen food, beverages, equipment, and consumable supplies
</li><li>Investigates and resolves complaints regarding food quality, service, or accommodations
</li><li>Monitors budgets and payroll records. Reviews financial transactions for compliance with authorized and budgeted expenditures
</li><li>Manages team of equipment maintenance personnel responsible for food equipment such as refrigerators, freezers, forklifts, ovens, stoves, cooking pots, shelving, tables, chairs, utensils
</li><li>Monitors compliance with health and fire regulations regarding food preparation and serving, food shipment and delivery and building maintenance in dining facilities
</li><li>Monitors employee liquor consumption for conformance with regulations.
</li><li>Monitors food preparation methods, portion sizes, and garnishing for compliance with food handling standards
</li><li>Schedules facility use or event catering services such as banquets or receptions. Negotiates details of arrangements with clients
</li><li>Tests cooked food by taste and smell for maximum palatability and flavor conformity
</li></ul><p></p><p><b>EDUCATION &amp; EXPERIENCE:
</b></p><ul><li>Bachelor of Science or Bachelor of Art Degree in food management, or five years of military food service experience in the grade of E-6 or above may be substituted for the three years of management experience.
</li><li>Requires three (3) years of food services experience within the past ten (10) years. At least three (3) years supervisory experience at the unit manager or assistance manager level, of which all three years shall have been in managing cafeteria style or multi‐entr&eacute;e operations providing complete meal services (breakfast, lunch, and dinner).
</li><li>Minimum 3 years progressively responsible life support operational management experience with minimum five years&rsquo; experience in large facilities supporting 500+ persons
</li><li>Experience in OCONUS environments, is particularly desirable
</li><li>Professional experience in Middle East highly desirable (or any other Islamic nation)
</li><li>Fluent written and spoken English required
</li></ul><p></p><p><b>LICENSE &amp; CERTIFICATIONS:
</b></p><ul><li>US Driver&rsquo;s License
</li><li>Must possess a SERVSAFE certification or obtain the certification prior to beginning employment
</li></ul><p></p><p><b>KNOWLEDGE &amp; SKILLS:
</b></p><ul><li>Demonstrated staff management, project management, and food services mission/contract fulfillment
</li><li>Familiar with, Tri-Service Food Code and or other applicable regulations for Air Force food service operations
</li><li>Excellent oral and written presentation skills with strong analytical and problem- solving abilities. Demonstrated staff management, project management, and life support mission/contract fulfillment
</li></ul><p></p><p><b>ADDITIONAL REQUIREMENTS
</b></p><ul><li>Possess a valid U.S. Passport (preferred)
</li><li>Must be able to meet all current USCENTCOM Deployment Policy Requirements, as outlined in the USCENTCOM APR 23 MOD EIGHTEEN TO USCENTCOM INDIVIDUAL AND INDIVIDUAL-UNIT DEPLOYMENT POLICY
</li><li>Able to obtain and maintain a valid Residency Visa for Qatar
</li><li>Must be able to work in extreme environmental conditions including dust and high temperatures.
</li><li>Must be able to endure long hours, exposure to weather and hazardous conditions.
</li></ul><p></p><p><b>TRAVEL: </b>100% in a deployed location<br>
</p><p></p><p><b>SECURITY CLEARANCE: Public Trust/NACI
</b></p><p></p><div><div><div><div><div><div><div><p><b>Intrepid Acquisition Holdings, LLC
</b></p><p><b>www.intrepidgs.com
</b></p><p></p><p>Intrepid Acquisition Holdings, LLC. (IAH), is a leading provider of global-scale logistics, facilities management, and advanced professional and technical services. IAH provides a broad spectrum of services and solutions to U.S. and international government agencies, and organizations. As a world-class leader in providing seasoned program management, IAH leverages and integrates its capabilities to provide safe, innovative, and reliable solutions to meet customers' diverse and complex challenges.
</p><p></p><p>Intrepid Acquisition Holdings, LLC. (&ldquo;IAH&rdquo; and/or &ldquo;Company&rdquo;) and its affiliates, including but not limited to IAP World Services, Inc., Readiness Management Support L.C., JPATS Logistics Services, LLC., and subsidiaries is an EOE, including disability/vets.<br>
</p><p><br>
All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran.</p></div></div></div></div></div></div></div></div>

DFAC Supervisor

Touchstone Foundation

<p><b>OVERVIEW ON COMPANY PROFILE:</b></p><p>Touchstone Foundation Visakhapatnam is an independent charitable trust running a community central kitchen for serving breakfast and lunch to corporate population in Visakhapatnam City, on a daily basis.</p><p>The facility manages operations from a single point of control, including receiving, storage, preparation, delivery, maintenance, among other processes that form the cycle of food preparation.</p><p><b>JOB PROFILE:</b></p><p>Touchstone Foundation is seeking a FOOD OPERATIONS MANAGER to help support food supply to corporate company. This position will be overseeing cooking south Indian food to thousands of corporate beneficiaries, serving them and having good customer relationship with the company.</p><p>Touchstone Foundation will have to cook food in a centralized Kitchen, transport the food to various companies in around Kakinada vicinity and serve the meals to the employees at a specified time. The kitchen is located at NFCL Road Kakinada.</p><p>The Passion to serve great food while managing food and labor costs within budget is a must. Successful candidates must be highly organized and able to handle multiple task in a fast-paced environment. Organizational and computer skills are high priorities.</p><p>The ideal candidate will have the following preferred qualifications and experience:</p><p>1. 5 yrs experience in a supervisory role, preferably within a campus setting and experience of cooking for more than 1000 pax.</p><p>2. High expectations for customer service and quality of food</p><p>3. High volume cooking experience</p><p>4. Strong understanding of financials as they apply to cost controls of food and labor</p><p>5. Strong food safety and sanitation and HACCP standards.</p><p>6. Ability and willingness to develop and train hourly employee</p><p>7. Passion for food and innovation</p><p>8. Ability to think out of the box</p><p>The ideal candidate will</p><p>&middot; Have previous food operations management or other high-volume cooking experience</p><p>&middot; 5 yrs operational experience at a director level and diverse team leadership within a food service environment preferred.</p><p>&middot; Be proficient in use of on-line food management systems for menu/ recipe planning, ordering and inventory.</p><ul><li>Manage all F&amp;B and day-to-day operations within budgeted guidelines and to the highest standards</li><li>Preserve excellent levels of internal and external customer service</li></ul><p>&middot; Demonstrate proven financial acumen and proven success managing food cost and labor costs and budgets.</p><p>&middot; Be a person with a strong focus with maintaining positive customer relations, a solid manager and a natural leader who is perceptive and has attention to details that make a difference- elevated quality and presentation food and exceptional customer service spirit are key to this position.</p><p>&middot; Be customer focused, including providing excellent customer service in a welcoming environment.</p><p>&middot; Establishes a safe work environment</p><p>&middot; Billing and proper follow up for receivables from the client.</p><p>&middot; Utilizes tools and programs to develop client, Customer and staff relationships to ensure good relation.</p><p>&middot; Direct daily operations of food service to ensure employees have appropriate equipment, inventory and resources, ensures operating standards and regulatory. Requirement are met.</p><p>&middot; Develops and implements plans, projects, with defined objectives, Methods, timetables and budget to support client and strategic plan.</p><p>&middot; Ensures adherence to all HR standards and regulatory agency.</p><p>&middot; Assist with client catering events as needed</p><ul><li>Establish targets, KPI&rsquo;s, schedules, policies and procedures</li><li>Design exceptional menus, purchase goods and continuously make necessary improvements</li><li>Identify customers&rsquo; needs and respond proactively to all of their concerns</li><li>Lead team by attracting, recruiting, training and appraising talented personnel</li></ul><p>In addition, this candidate will have strong culinary skills, management experience, solid knowledge of HAACP/ food sanitation and catering as well as excellent client and customer relations and leadership skills.</p><p><b>Qualification:</b></p><p>Basic education requirement &ndash; degree</p><p>Basic Management experience &ndash; 5 yrs in managing food operations</p><p>Basic functional experience &ndash; 2 yrs work experience in food and culinary services including resturants, fast foods, vending, catering services, institutional services, mall food courts etc</p><p>Job Types: Full-time, Permanent</p><p>Pay: ₹35,000.00 - ₹45,000.00 per week</p><p>Benefits:</p><ul><li>Cell phone reimbursement</li><li>Food provided</li><li>Health insurance</li><li>Internet reimbursement</li><li>Leave encashment</li><li>Paid time off</li><li>Provident Fund</li></ul><p>Experience:</p><ul><li>total work: 5 years (Preferred)</li></ul><p>Work Location: In person</p>

OPERATION MANAGER-KITCHEN

Aramark

<div><div><div><h2 class="jobSectionHeader"><b>Job Description</b></h2></div><div><p><b>
Aramark Healthcare+</b> is seeking a <b>Food Service Manager</b> to join their team at <b>United Regional Health</b> in <b>Wichita Falls, TX</b>. The <b>Food Service Manager</b> will plan food production according to ARAMARK's procedures and supervise its execution up to ARAMARK standards. Additional responsibilities include control food cost and oversee the implementation of safety procedures within the staff of 20-25 employees in the food service operations so as to meet or exceed customer expectations with appropriate cost effectiveness.</p></div></div><div><div><h2 class="jobSectionHeader"><b>
Job Responsibilities</b></h2></div><div><ul><li>
Follow the implementation of the ARAMARK Food Services program in accordance with</li><li>
ARAMARK standardized procedures. To carry out the standardized ARAMARK work procedures and processes, food safety system and risk management system to ensure the smooth daily operation.</li><li>
Design menu, prepare order and work out the food production procedure in accordance client and account manager's requirement.</li><li>
Lead the whole food production in kitchen. Ensure standardized production flow and focal on food safety and quality issue.</li><li>
Make purchasing plan for food materials, inventory management, assist with account manager for cost control and waste reduction.</li><li>
Keep good understanding on the development and new trend in catering industry; Be proactive to promote new menus and dishes.</li><li>
Train and develop people and below following ARAMARK Job Skill Training(JST) and Job Skill Review(JSR) training programs for new hire and existing cooks.</li><li>
Keep good internal communication and collaboration, problem-solving oriented to ensure smooth operations.</li><li>
Establish good communication with clients, meet or exceed clients/customers requirements.</li><li>
Manage cook staffing, team and talent building, evaluate and rate professional proficiency and advantaged cooking skill, performance appraisal of subordinates.</li></ul></div></div><div><div><h2 class="jobSectionHeader"><b>
Qualifications</b></h2></div><div><ul><li>
Culinary Certificate preferred; HS Diploma required.</li><li>
Managerial experience of at least 5 years, work experience of at least 10 years as chef in five-star hotel or office building for group meal is preferred.</li></ul><div></div><div><br>
 Additional Company Benefits:</div><ul><li>
Primarily work schedule is Monday through Friday</li><li>
Paid Company Holidays</li><li>
Education Assistance Program (Tuition Reimbursement)
</li><li>Aramark Scholarship Program (for children of employees)</li></ul></div></div><div></div><div><div><h2 class="jobSectionHeader"><b><br>
Education</b></h2></div></div><div></div><div><div><h2 class="jobSectionHeader"><b>
About Aramark</b></h2></div><div><p><b>
Our Mission</b></p><p>
Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.</p><p>
At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.</p><p><b>
About Aramark</b></p><p>
The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at http://www.aramarkcareers.com or connect with us on Facebook, Instagram and Twitter.</p></div></div></div>

Food Service Manager

lumiere sweets company

<p><b>Position Summary</b></p><p>The Operations Manager will be responsible for managing end-to-end operations across production, retail outlets, logistics, and staff coordination. The ideal candidate will ensure operational efficiency, cost control, quality compliance, and excellent customer service while supporting business growth.</p><p><b>Key Responsibilities</b></p><ul><li>Oversee daily operations across production units, outlets, and support functions</li><li>Ensure smooth coordination between production, sales, logistics, and administration</li><li>Monitor operational KPIs, productivity, and quality standards</li><li>Implement and improve SOPs, workflows, and operational controls</li><li>Manage inventory, procurement, wastage control, and vendor coordination</li><li>Supervise and support branch managers and operational staff</li><li>Ensure compliance with food safety, hygiene, and local regulatory standards</li><li>Handle operational issues, escalations, and corrective actions promptly</li><li>Support management in budgeting, forecasting, and cost optimization</li><li>Conduct regular site visits and audits across branches</li></ul><p><b>Requirements &amp; Qualifications</b></p><ul><li>Proven experience as an Operations Manager or similar role (preferably in F&amp;B, bakery, confectionery, or retail industry)</li><li>Strong leadership, organizational, and problem-solving skills</li><li>Ability to manage multiple locations and teams effectively</li><li>Hands-on approach with excellent decision-making capability</li><li>Strong understanding of operational controls, inventory, and cost management</li><li>Excellent communication skills in English (Arabic is an advantage)</li><li>Valid driving license is preferred</li><li>Ability to join immediately is highly preferred</li></ul><p>Job Types: Full-time, Contract</p>

Operations Manager (F&B Industry)

<div><div><div><h2 class="jobSectionHeader"><b>Job Description</b></h2></div><div><p>
The <b>Food Service Manager for the Henrico County Jail East</b> is a strategic leadership role responsible for overseeing all aspects of food service operations within the correctional facility. This position ensures high quality food production, inventory control, financial performance, and contract compliance, while fostering a rehabilitative environment through training programs and second-chance employment opportunities for incarcerated individuals.</p><p>
This is a unique opportunity to lead with purpose by providing nutritious meals, maintaining operational excellence, and making a meaningful impact on the lives of those we serve.</p><p></p><p><b><br>
Henrico County Jail is located in New Kent, VA.</b></p></div></div><div><div><h2 class="jobSectionHeader"><b>
Job Responsibilities</b></h2></div><div><p>
Leadership</p><ul><li>
Use Aramark's coaching model to engage and develop team members to their fullest potential</li><li>
Reward and recognize employees</li><li>
Ensure individual and team performance meets objectives and client expectations</li><li>
Plan and lead daily team briefings</li><li>
Ensure safety and sanitation standards in all operations</li></ul><p><br>
Client Relationship</p><ul><li>
Identify client needs and communicate operational progress</li></ul><p><br>
Financial Performance</p><ul><li>
Ensure the completion and maintenance of P&amp;L statements</li><li>
Deliver client and company financial targets</li><li>
Adopt all Aramark processes and systems, understand performance metrics, data, order and inventory trends; educate teams on key levers to improve margins</li></ul><p><br>
Productivity</p><ul><li>
Bring value through efficient operations, appropriate cost controls, and profit management</li><li>
Follow the Operational Excellence fundamentals by meeting and maintaining food and labor initiatives</li><li>
Ensure entire team is trained and able to implement</li><li>
Supervise team regarding production, quality and control</li></ul><p><br>
Compliance</p><ul><li>
Maintain a safe and healthy environment for clients, customers and employees</li><li>
Follow all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour</li></ul><p><br>
Additional Responsibilities</p><ul><li>
Lead the front of the house of the dining operation (Cafeteria/ Residential Dining Facility) in conjunction with the Food Service Director</li><li>
Plans, directs, and coordinates food service activities in order to deliver a finished product to the customer</li></ul><p><br>
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.</p></div></div><div><div><h2 class="jobSectionHeader"><b>
Qualifications</b></h2></div><div><ul><li>
Requires at least 1 year of experience</li><li>
Requires at least 1 year of experience in a management role</li><li>
Bachelor's degree or equivalent experience preferred</li><li>
Strong interpersonal skills</li><li>
Ability to maintain effective client and customer rapport for mutually beneficial business relationships</li><li>
Ability to demonstrate excellent customer service using Aramark's standard service model</li><li>
Ability to maintain an effective working relationship with other departments to a unified food service experience for all customers</li><li>
Requires occasional lifting, carrying, pushing, and pulling up to 50 lb.</li><li>
Must be able to stand for extended periods of time.</li></ul></div></div><div><div><h2 class="jobSectionHeader"><b>
Education</b></h2></div></div><div></div><div><div><h2 class="jobSectionHeader"><b>
About Aramark</b></h2></div><div><p><b>
Our Mission</b></p><p>
Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.</p><p>
At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.</p><p><b>
About Aramark</b></p><p>
The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at http://www.aramarkcareers.com or connect with us on Facebook, Instagram and Twitter.</p></div></div></div>

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10000 food operations manager jobs NEAR_ME

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OPERATION MANAGER-KITCHEN

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Food Service Manager