Catering Operations Supervisor

Aramark; Boston (MA); On-site; USD 39,000 - 41,000; Full time

Job summary

Aramark is seeking a Catering Services Supervisor at Suffolk University in Boston, MA. The role oversees supervision, training, and management of the food service operation to ensure adequate quantities are prepared and served per menus.

Responsibilities include directing daily activities, maintaining safety, quality, and inventory, and supervising staff while promoting teamwork and efficiency in a fast-paced environment.

Qualifications

• Must read, write, and understand verbal instructions.
• Must complete a sanitation course either before or during the first year as a lead.
• Ability to perform basic arithmetic.
• Maintain emotional control under stress.
• Ability to resolve interpersonal situations.
• Strong organizational skills.

Responsibilities

• Produce and maintain work schedules and may prepare production records.
• Direct daily activities.
• Maintains food production that ensures the safety and quality of food according to policies, procedures, and department requirements.
• Ensure that food items are stored in a safe, organized, and hazard-free environment.
• Maintain all serving schedules; ensure that all food items are served per menu specifications in a safe and appropriate manner according to departmental policies and procedures.
• Maintain a sanitary department following health and safety codes and regulations.
• Maintain accurate inventory on a weekly basis according to departmental policies and procedures.
• May prepare orders as needed per vendor to ensure accurate production for location.
• Must be knowledgeable in operating an efficient cost effective program.
• Supervise and evaluate employees; counsel; promote employee growth, efficiency, morale, and teamwork.

Skills

Supervision

Training

Management

Organizational skills

Education

High School Diploma/GED

Job description

Aramark is seeking a Catering Services Supervisor at Suffolk University in Boston, MA. The role oversees supervision, training, and management of the food service operation to ensure adequate quantities are prepared and served per menus.

Responsibilities include directing daily activities, maintaining safety, quality, and inventory, and supervising staff while promoting teamwork and efficiency in a fast-paced environment.