Food Service Manager

The Food Service Manager is a management position responsible for developing and implementing dining solutions to meet customer needs and tastes. Oversees and manages dining operations where customers order prepared foods from a menu.

- Use Aramark's coaching model to engage and develop team members to their fullest potential

- Ensure individual and team performance meets objectives and client expectations

- Identify client needs and communicate operational progress

- 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

- 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

- Requires at least 1 year of experience in a management role

- 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.