Site Operations Manager

at  Aramark

QUALIFICATIONS

• Bachelor’s degree level education highly preferred in an area of Food Service, Hospitality, Facilities, or Business Management.
• A minimum of 5 years management experience.
• Strong financial controls, food/equipment, procurement, production and service systems and business ethics.
• Strong leadership, communication, interpersonal, and time

EDUCATION

Associates preferred
Bachelors preferred

• Comply with established Resident policies, practices, and standards regarding Quality, Occupational Health & Safety & Infection Prevention and Control.
• Conducts the orientation of new departmental staff and familiarizes them with their position responsibilities.
• Plans, standardizes, and coordinates the development and delivery of all nutrition & food services program. Ensures all elements of meals are produced and served appropriately in the dining Room.
• Participates in the menu planning process. Assists with the coordination and implementation of the menu changes.
• Plans, standardizes, and coordinates the development of housekeeping practices. Develops and facilitates training programs to demonstrate new equipment and cleaning methods to all departmental staff.
• Coordinate’s catering, special project work, and other activities that effect the daily operation of the Foodservices department.
• Responsible for ensuring equipment is in proper operating condition and arranging for repairs as needed.
• Oversees schedules and payroll functions for all 10-12 staff. Prepare weekly schedules for staff and modifies schedules as required to ensure full staff complement during regular shifts for culinary and housekeeping staff.
• Assists with the coordination and implementation of front-line job routines and duties.
• Covers sick and vacation time as needed.
• Assists with the implementation of ARAMARK programs and controls. Performs food and sanitization log audits.
• Demonstrates a proactive approach with regard to client concerns and expectations.
• Responsible for rotation of audit logs, daily menu postings
• Establishes and continually appraises requirements for staff, physical facilities, equipment and supplies to consistently achieve the quality/safety standard.
• Performs all other duties as required as needed.