Food Service Operations Supervisor

Aramark; Belleville (NJ); On-site; USD 57,100 - 62,000; Full time

Benefits offered by this job

Medical Insurance

Dental Insurance

Vision Insurance

401(k)

Job summary

ARAMARK is seeking a Food Service Supervisor in Belleville, NJ to plan, coordinate and control the food production system under the director’s guidance. This role includes supervising food production staff, budgeting, and ensuring quality and sanitation standards in a healthcare or institutional setting.

The incumbent will direct resources, plan menus, monitor performance through financial reports and customer feedback, and ensure adherence to ARAMARK policies and federal/state regulations.

Qualifications

• Education: Bachelor’s degree with 2–4 years of management experience in a restaurant or institutional food service, or Associate’s + 6 years, or 8–10 years management experience.
• Experience: strong written and verbal communication, ability to work with budgets and financial reports, leadership experience.
• Must comply with regulatory and company policies.

Responsibilities

• Maintains positive customer service attitude toward customers, clients and co-workers.
• Assists in budget preparation and development of financial and operational plans.
• Plans, directs and controls resources of the Food Service Department for customers, employees and patients.
• Oversees food production area and cost-control measures.
• Monitors unit performance via customer satisfaction systems and financial reports.
• Maintains food quality and sanitation standards and OSHA regulations.
• Supervises production staff and coordinates schedules for proper coverage.
• Contributes to menu planning and dining room, bar and banquet operations.

Skills

Management experience

Budget planning

Leadership

Education

Bachelor’s degree + 2-4 years management experience

Associate’s degree + 6 years management experience or 8–10 years management experience

Job description

ARAMARK is seeking a Food Service Supervisor in Belleville, NJ to plan, coordinate and control the food production system under the director’s guidance. This role includes supervising food production staff, budgeting, and ensuring quality and sanitation standards in a healthcare or institutional setting.

The incumbent will direct resources, plan menus, monitor performance through financial reports and customer feedback, and ensure adherence to ARAMARK policies and federal/state regulations.