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Aramark is a global leader in food service, facilities management, and uniform services, proudly serving millions of guests daily across 15 countries around the world. The company is rooted in a mission of service and is united by a strong purpose to make a positive impact on its employees, partners, communities, and the planet. Aramark fosters an inclusive and equitable workplace that embraces diversity and provides equal opportunities to all employees regardless of race, color, religion, national origin, age, sex, gender, pregnancy status, disability, sexual orientation, gender identity, genetic information, military status, veteran status, or other protected characteristics under applicable law. With a strong emphasis on career development and empowerment, Aramark offers a dynamic environment where employees can grow professionally and realize their full potential. The company's culture values teamwork, innovation, and commitment to excellent service, making it a sought-after employer in the food service industry. The Food Service Manager at Aramark holds a pivotal management role responsible for overseeing the dining operations where customers order prepared foods from a menu, ensuring that dining solutions meet customer needs and preferences effectively. This individual leads through Aramark's coaching model to engage, develop, and inspire team members to perform at their best. The role includes day-to-day operational leadership such as planning and conducting daily team briefings, recognizing and rewarding employees, and ensuring team performance aligns with company objectives and client expectations. A strong focus of the position is maintaining safety and sanitation standards and compliance with all relevant policies and regulations related to health, wage, and hour standards. Financial stewardship is another crucial aspect of this role. The Food Service Manager is tasked with managing profit and loss statements, hitting financial targets set by the client and company, and using Aramark’s tools and processes to monitor performance metrics and inventory trends. Educating the team on how to improve margins and control costs to maximize profitability are important responsibilities. In addition, the manager is responsible for bringing value through efficient operations and ensuring robust cost controls and profit management techniques are deployed. Productivity in food preparation and service delivery is under this manager’s supervision, ensuring all team members are well-trained and capable of maintaining high standards of production quality and operational control. The manager also works closely with other departments to create a unified food service experience for customers, emphasizing excellent customer service based on Aramark’s standard service model. Beyond operational and financial duties, the Food Service Manager also builds and sustains strong relationships with clients by identifying their needs and communicating operational progress regularly. The role involves leadership over the front of the house in dining operations, including cafeteria or residential dining facilities, in collaboration with the Food Service Director. The position demands occasional lifting of up to 50 pounds and standing for extended periods, highlighting the physical aspect of the job. In this role, flexibility and adaptability are essential as job duties may evolve to meet new challenges or improve service delivery. The Food Service Manager position offers the opportunity to grow skills, impact the dining experience positively, and be part of a global leader dedicated to service and community. Individuals pursuing this role can expect a challenging and rewarding career in food service management within a company that values its people and the communities it serves.

• At least high school diploma or equivalent
• At least 1 year of experience in food service industry
• At least 1 year of supervisory or management experience
• Strong communication and leadership skills
• Ability to work flexible hours including weekends and holidays
• Must be able to lift and carry up to 50 pounds
• Ability to stand for extended periods
• Knowledge of safety and sanitation standards
• Ability to coach and motivate team members
• Proficient in using food service management software