Aramark

Hospitality Manager

Aramark

full-time

Posted on:

Location Type: Office

Location: Marshall • Missouri • 🇺🇸 United States

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Job Level

SeniorLead

About the role

  • Assist Account Manager to plan food production according to ARAMARK’s procedures and supervise its execution up to ARAMARK standards.
  • Control food cost and oversee the implementation of Safety procedures in the Food Service operations, so as to meet or exceed customer expectations with appropriate cost effectiveness.
  • Follow the implementation of the ARAMARK Food Services program in accordance with ARAMARK standardized procedures.
  • Design menu, prepare order and work out the food production procedure in accordance client and account manager’s requirement.
  • Lead the whole food production in kitchen. Ensure standardized production flow and focal on food safety and quality issue.
  • Make purchasing plan for food materials, inventory management, assist with account manager for cost control and waste reduction.
  • Keep good understanding on the development and new trend in catering industry; Be proactive to promote new menus and dishes.
  • Train and develop people and below following ARAMARK Job Skill Training(JST) and Job Skill Review(JSR) training programs for new hire and existing cooks.
  • Keep good internal communication and collaboration, problem-solving oriented to ensure smooth operations.
  • Establish good communication with clients, meet or exceed clients/customers requirements.
  • Manage cook staffing, team and talent building, evaluate and rate professional proficiency and advantaged cooking skill, performance appraisal of subordinates.

Requirements

  • Education: Technical Secondary School and above. Major in Cooking. First Degree of Cook Certificate desired.
  • Work Experience: Managerial experience of at least 5 years, work experience of at least 10 years as chief in five-star hotel or office building for group meal is preferred.
  • Vocational Qualifications: Master in Chinese and western cuisine as well as various cuisines; Be flexible and innovative; Create new menus and dishes.
  • Computer & Language: Proficient use of MS Office (Excel, Word, PowerPoint); certain ability in English.
  • Competency: --Customer service oriented. Good communicate with customers. Strong spirit of teamwork. --Ability to work under pressure and deal with complicated problems. Be able to provide quick, effective, and creative solutions to problems. --Effective capability of implementation, leadership excellence. --Integrity and high sense of responsibilities, work enthusiasm, professional dedication. Drive for excellence.
Benefits
  • Health insurance
  • Professional development opportunities

Applicant Tracking System Keywords

Tip: use these terms in your resume and cover letter to boost ATS matches.

Hard skills
food productionmenu designinventory managementcost controlwaste reductioncookingfood safetyquality controlcuisine masteryproblem-solving
Soft skills
customer service orientationcommunicationteamworkleadershipflexibilityinnovationwork under pressurecreativityintegrityresponsibility
Certifications
First Degree of Cook Certificate