Essential Functions:
Leadership: Is a leader and mentor to our talented and diverse team. Empowers our team members to make decisions in the moment that provide the highest level of service to our
guests. Ensures authentic, on-trend and precisely executed culinary standards and techniques. Guarantees unique and diverse local partnerships remain a part of who we are. Is a great communicator, trainer, and celebrator of our people. Ignites a passion and hunger to be the best. A serial multitasker, you will need to be well versed in using technology to simplify daily tasks and enable a world class hospitality experience.
Development: Ensures proper operational standards and techniques are in place for all aspects of the program. Manages both culinary and operational teams to ensure quality and safety throughout the portfolio. Meets with both client and site leadership as a liaison regarding all things related to culinary development. Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved. Rewards and recognize employees. Plan and execute team meetings.
Client Relationship: Develop and maintain effective client and customer rapport for mutually beneficial business relationship. Aggregate and communicate operational and site needs.
? Financial Performance: Responsible for driving the mark on all areas regarding food, guest experience, safety, sanitation and financials of the business, consistent focus on
margin improvement. Forecast, plan, and execute budget set forth by the region.
? Productivity: Ensure the efficient and profitable business performance of the food program and the optimal utilization of staff and resources. Innovating and developing a
leading team for future leaders in our business.
? Compliance: Maintain compliance with Aramark SAFE food, occupational and environmental safety polices in all operations. Comply with all applicable policies, rules
and regulations, including but not limited to those relating to safety, health, wage and hour.
Qualifications
? Requires at least 10 years? experience and 3-5 years in a management role.
? Culinary background required.
? Bachelor's degree or equivalent experience
? Willingness to travel up to 30% of the time.
Competencies
? Adaptability
? Stress tolerance
? Decision- making
? Communication
? Planning and organizing
? Flexibility
