Catering Operations Supervisor

Aramark Corporation; New York (NY); On-site; USD 39,000 - 44,000; Full time

Job summary

Aramark is seeking a responsible leader to supervise, train, and manage the food service operation. Ensure proper quantities of food are prepared and served in accordance with menu specifications while maintaining safety and quality standards.

The role emphasizes directing daily activities, maintaining production schedules, inventory control, and staff supervision to foster growth, efficiency, and teamwork in a dynamic environment.

Qualifications

• Must read, write, and understand verbal instructions.
• 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

Read & write English

Arithmetic

Emotional control

Interpersonal conflict resolution

organizational skills

Education

High School Diploma/GED

Job description

Aramark is seeking a responsible leader to supervise, train, and manage the food service operation. Ensure proper quantities of food are prepared and served in accordance with menu specifications while maintaining safety and quality standards.

The role emphasizes directing daily activities, maintaining production schedules, inventory control, and staff supervision to foster growth, efficiency, and teamwork in a dynamic environment.