Catering Operations Manager – Front Line Leader

Aramark; Dublin; On-site; EUR 60,000 - 80,000; Full time

Job summary

Aramark Ireland is seeking a Front Line Manager for a Dublin city centre business unit with 650 customers on site. This hands-on role delivers an innovative food offer and exceptional service, requiring a catering professional with passion for food and customer care.

The role covers on-site unit management, budgeting, financial systems, quality and safety compliance, and leadership of the catering team, with strong focus on performance and stakeholder communication.

Qualifications

• Diploma or degree in catering/professional cookery is required.
• Minimum 5 years operating experience, including a management level.
• Strong front-of-house and customer-service focus with attention to detail.

Responsibilities

• Day to day unit management and on-site catering team leadership.
• Set annual budgets for the unit and achieve them.
• Maintain financial information systems as required by Aramark and the client.
• Implement and maintain procedures on site as directed by HR, Q&S, Internal Audit, and Opxcentral.
• Oversee Quality and Safety compliance on site.
• Monitor and evaluate site performance and productivity.
• Maintain communications with client, customers and staff.
• Review contract finances to meet business targets.
• Identify opportunities at unit level and investigate potential.
• Manage recruitment, training and development of on-site management and provide feedback.
• Attend operations/management meetings

Skills

Front line management

Budgeting

Team leadership

Food costing

Customer service

Education

Diploma/Degree in Catering/Professional Cookery

Job description

Aramark Ireland is seeking a Front Line Manager for a Dublin city centre business unit with 650 customers on site. This hands-on role delivers an innovative food offer and exceptional service, requiring a catering professional with passion for food and customer care.

The role covers on-site unit management, budgeting, financial systems, quality and safety compliance, and leadership of the catering team, with strong focus on performance and stakeholder communication.