Title:  Operations Manager

Job Description

The Operations Manager receives guidance from the Senior Operations Manager or the Director of Operations. The role of the Operations Manager is to provide direct supervision, oversight, and/or support to multiple food service units, including but not limited to: Banquets, Beverage and Housemen.

About Aramark

Our Mission

Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.

At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.

The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at http://www.aramarkcareers.com or connect with us on Facebook, Instagram and Twitter (now X).

Job Responsibilities

Leadership
•    Lead, mentor, engage and develop teams to maximize their contributions, including recruiting, assessing, training, coaching and managing performance  
•    Coach employees by creating a shared understanding about what needs to be achieved and how to execute and provide regular feedback to exceed goals. 
•    Reward and recognize employees and maintain staff morale and promote a positive working environment.
•    Engage in effective labor relation practices regarding the union; proactively handle labor relations concerns with the local union shop steward(s) and front-line employees
•    Maintains a positive, communicative and collaborative relationship with other departments to enhance efficiency, morale and productivity  

Client Relationship
•    Consistently exceed customer expectations with professional, friendly service
•    Identify client needs and effectively communicate operational progress

Financial Performance
•    Adopt Aramark process and systems and ensure all billing data is recorded and reported accurately.
•    Achieve food and labor targets
•    Manage resources to ensure quality and cost control within budgetary guidelines


Productivity
•    Implement and maintain Aramark agenda for both labor and food initiatives
•    Create value through efficient operations, appropriate cost controls and profit management
•    Identify and rectify operational challenges related to staffing/scheduling
•    Ensure all union guidelines are followed in regard to seniority, scheduling and the existing union agreement 

Compliance
•    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
•    Ensure safety and sanitation standards in all operations

Operational
•    Anticipate and address operational challenges to ensure the smooth daily functioning of the Operations department which includes Captains, Servers, Housemen, and cashiers
•    Contributes to weekly, monthly, quarterly and annual objectives 
•    Responsible for the timely, precise and expert execution of all banquet functions 
•    Recruits, hires, develops and retains front line team.
•    Conducts period inventory, payroll reporting, scheduling and operational assignments as required
•    Maintains records to comply with ARAMARK, government and accrediting agency standards 
•    Looks for opportunities to implement new products and services which support sales growth and client retention

 Additional Responsibilities
•    All other related and assigned duties and responsibilities

Qualifications

• Minimum of 5 years experience in hotel or hospitality operations management. 
• Post secondary Degree in Hospitality or Food and Beverage Management is an asset
• Requires at least 1-3 years of experience in a management role
• Candidates must be willing to work nights, weekends, and holidays as necessary. 
• HACCP, Food Safety, Labor management, COS and Inventory analysis skills preferred.
• Clean criminal background check required before first day of employment.  
• Strong communication, multi tasking skills are required
• Ability to develop and maintain effective client and customer rapport for mutually beneficial business relationships
• Must have working knowledge of Microsoft Word, Outlook, Excel, PowerPoint 
• Requires occasional lifting, carrying, pushing, and pulling up to 50 lb. 
• Must be able to stand for extended periods of time.
• French language is an asset.