Title:  Front of House Food and Service Manager

About Aramark

At Aramark, we empower our people to create moments that matter through exceptional hospitality experiences. We serve more than a dozen industries with pride and passion, building community, connection, and careers all around the world. 
You'll be surrounded by some of the most innovative minds in the industry and powered by our shared mission to pursue what matters. Here, you'll have the opportunity to do great things for our people, our planet, our partners and our communities. We believe a career should develop your talents, fuel your passions, and enable your growth. Supported by committed leadership, you'll be empowered to try new things and find solutions to tough problems. No matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is to help you reach your full potential and pursue what matters.

Job Description

Aramark Remote Workplace Services is seeking a Front of House Food and Service Manager to join our team. We are seeking a dedicated and experienced Front of House Food and Service Managerto lead food service operations in a remote lodge. This role is responsible for ensuring the delivery of high-quality meals and hospitality services to guests, while maintaining safety, cleanliness, and operational efficiency. The ideal candidate will be a strong leader with a passion for excellence and the ability to thrive in remote and challenging environments. 

• Work in Remote Lodge locations
• Scheduled rotation for this position is 2 weeks on site and 2 weeks off
• Remote Lodges/Camp experience is an asset
• Transportation is provided
• Comprehensive Benefit Plan

Job Responsibilities

Operational Leadership

• Oversee daily food service operations including menu planning, meal preparation, and sanitation.
• Ensure compliance with company standards, client expectations, and health regulations.
• Manage logistics for food supply deliveries, storage, and inventory in remote conditions.
• Supervise kitchen, dining room, and catering functions for consistency and efficiency.

Team Management

• Lead, train, and motivate kitchen and dining staff.
• Schedule staff rotations to ensure coverage across all food service areas.
• Promote a positive team culture focused on safety, respect, and performance.

Quality & Safety

• Enforce food safety, hygiene, and sanitation standards (HACCP, WHMIS).
• Conduct regular inspections of food prep areas and service lines.
• Ensure staff adherence to health and safety procedures and participate in safety meetings.

Financial & Administrative

• Manage budgets, control costs, and minimize waste.
• Monitor inventory and order supplies based on consumption and forecasted needs.
• Prepare reports including meal counts, labor tracking, and cost analysis.

Client & Guest Relations

• Act as the primary contact for clients and guests regarding food service.
• Address feedback and implement improvements to enhance satisfaction.
• Support special events, theme nights, and catering requests.

Qualifications

• Diploma or degree in Hospitality Management, Culinary Arts, or related field (preferred).
• 3–5 years of experience managing food service operations, ideally in remote or industrial settings.
• Strong leadership, communication, and organizational skills.
• Knowledge of food safety standards (HACCP, WHMIS).
• Proficiency in inventory management and cost control.
• Willingness to work rotational schedules in remote locations (e.g., 14/7, 21/7).

Education