Culinary & Hospitality Operations Lead — Events

Aramark; Farmington Hills (MI); On-site; USD 60,000 - 85,000; Full time

Job summary

Aramark is seeking a Culinary and Hospitality Manager to lead café dining and catering operations, supervise hourly staff, ensure food quality and presentation, and uphold health and safety standards on site.

You will oversee catered events, mentor and develop the culinary team, manage budgets and cost controls, and drive client satisfaction and operational excellence in Farmington Hills, MI.

Qualifications

• Requires 2-4 years of hospitality and culinary management experience.
• Strong knowledge of various cuisines and cooking techniques.
• Commitment to food quality, sustainability, and excellence in service.

Responsibilities

• Lead, mentor, engage and develop teams to maximize their contributions, including recruiting, assessing, training, coaching and managing performance
• Ensure food services appropriately connect to the Executional Framework
• Supervisors/coordinates all related culinary activities
• Establishes presentation technique and quality standards, and plans and prices menus
• Oversee special catering events and may also offer culinary instruction and/ or demonstrate culinary techniques
• Coach employees by creating a shared understanding about what needs to be achieved and how to execute
• Reward and recognize employees
• Ensure safety and sanitation standards in all operations
• Identify client needs and effectively communicate operational progress
• Adopt Aramark processes and systems
• Build revenue and manage budget, including cost controls regarding food, beverage and labor
• Ensure the completion and maintenance of P&L statements
• Achieve food and labor targets
• Manage resources to ensure quality and cost control within budgetary guidelines
• Implement and maintain Aramark agenda for both labor and food initiatives
• Create value through efficient operations, appropriate cost controls and profit management
• Full compliance with Operational Excellence fundamentals, including food and labor
• Direct and oversee operations related to production, distribution and food service
• Maintain a safe and healthy environment for clients, customers and employees
• Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour
• Establish and maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food related products, as well as menu planning and development
• Develop operational component forecasts and explain variances. Responsible for components accounting functions.
• Ensure that requirements for appropriate sanitation and safety levels in respective areas are met
• Coordinate and supervise unit personnel regarding production, merchandising, quality and cost control, labor management and employee training
• Recruit, hire, develop and retain front line team.
• Conduct period inventory
• Maintain records to comply with ARAMARK, government and accrediting agency standards
• Interact with Client Management and maintain effective client and customer relations at all levels with client organization
• Look for opportunities to implement new products and services which support sales growth and client retention
• Develop and implement food service plans aligned with the client's mission and vision, to include sustainable practices

Skills

Hospitality management

Culinary management

Leadership

Communication

Organizational skills

Job description

Aramark is seeking a Culinary and Hospitality Manager to lead café dining and catering operations, supervise hourly staff, ensure food quality and presentation, and uphold health and safety standards on site.

You will oversee catered events, mentor and develop the culinary team, manage budgets and cost controls, and drive client satisfaction and operational excellence in Farmington Hills, MI.