Manager, Culinary Services

Job Responsibilities

Leadership
? 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

Client Relationship
? Identify client needs and communicate operational progress

Financial Performance
? 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

Productivity
? 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

Compliance
? 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

Additional Responsibilities
? 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

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.