Culinary Production Manager

Responsibilities

• Manages daily operations of areas related to retail services.
• Implements and supervises operating systems to ensure optimum cost control and quality assurance within areas to achieve maximum profits and customer satisfaction.
• Supervises daily/weekly activities necessary to operate areas such as: inventory control, training, staffing, food production, menu planning, cash handling, pricing, portion control, safety and security, and promotional activities.
• Ensures all services are administered in a manner consistent with Grant/Riverside mission and goals and Aramark Gold Book Standards.
• Continually monitors and evaluates services provided and modifies as needed to meet change in needs of the environment.
• Provides leadership and develops supervisor skill levels under his/her direction.
• Encourages team effort to develop new concepts, promotions and menu items to continuously increase customer counts and revenues.
• Assists supervisors in development of employees to full potential.
• Creates environment in which employees are developed.
• Informs subordinates of current changes affecting them.
• Responds appropriately and in timely manner.
• Establishes short and long term objectives for retail arena, supportive of departmental goals.
• Develops and implements creative and innovative methods to accomplish objectives in timely and cost effective manner.
• Controls costs within areas to stay within expense budget.

Qualifications

• Bachelor's Degree in Field of Study: Nutrition or related field.
• Associate's Degree in Field of Study: Nutrition or related field.
• 2 to 3 years of experience.