Culinary & Hospitality Operations Leader

Aramark; Farmington Hills (MI); On-site; USD 70,000 - 100,000; Full time

Job summary

Aramark is seeking a Culinary and Hospitality Manager to lead cafe dining and catering operations, ensuring top quality food and service. The role involves managing hourly staff, upholding health and safety standards, and delivering exceptional client experiences on site.

The position requires strong leadership, culinary expertise, and the ability to drive profitability while maintaining client satisfaction.

Qualifications

• Experience managing hospitality operations and teams.
• Knowledge of health, safety and food safety regulations.
• Strong leadership, communication and organizational skills.
• Ability to manage multiple tasks in a fast-paced environment.
• Experience in catering events and menu planning.

Responsibilities

• Lead, mentor, engage and develop teams to maximize contributions, including recruiting, training, coaching and performance management.
• Identify client needs and communicate progress effectively.
• Build revenue and manage budgets, including food, beverage and labor cost controls.
• Oversee operations related to production, distribution and food service to meet quality targets.
• Ensure safety, sanitation and compliance with policies and regulations.
• Coordinate and supervise unit personnel on production, merchandising, quality and cost control.
• Recruit, hire, develop and retain front line team; conduct inventory; maintain records.
• Develop and implement food service plans aligned with client missions and sustainable practices.

Skills

Hospitality management

Culinary management

Leadership

Customer service

Food safety

Team development

Budgeting

Job description

Aramark is seeking a Culinary and Hospitality Manager to lead cafe dining and catering operations, ensuring top quality food and service. The role involves managing hourly staff, upholding health and safety standards, and delivering exceptional client experiences on site.

The position requires strong leadership, culinary expertise, and the ability to drive profitability while maintaining client satisfaction.