Assistant Food Service Director- Collegiate Hospitality

About the role

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.

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; plan, direct, and coordinate food service activities in order to deliver a finished product to the customer.

Qualifications

• At least 1 year of experience in a management role.
• Bachelor's degree or equivalent experience preferred.
• 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.
• Requires occasional lifting, carrying, pushing, and pulling up to 50 lb.
• Must be able to stand for extended periods of time.