Job Description
Manage operations in accordance with ARAMARK's standardized program to meet or exceed client expectations, while staying within established budget guidelines.
Job Responsibilities
* Coordinate all staff requirements and rotas for vital duties in conjunction with the management team.
* Resolve customer complaints regarding food service.
* Train employees in food preparation, service, sanitation, and safety procedures.
* Observe and evaluate workers and work procedures to ensure quality standards and service.
* Inspect supplies, equipment, and work areas for efficiency and compliance with standards.
* Perform personnel actions, including hiring, exiting employees, orientation, training, and managing supervisory schedules and timesheets.
* Set up and clear events/functions and provide employee cover as needed.
* Implement and maintain the highest standards in food hygiene, service, and presentation (HACCP & Health & Safety legislation).
* Oversee food and drink service at each service point during service.
* Maintain a customer-focused approach and deliver service in a friendly, professional manner.
* Assist with departmental service as requested, including front-of-house duties during busy periods.
* Advise management on service style, menus, and operational improvements to keep the department current and driven.
* Maintain inventory of light equipment, including crockery, and assist with monthly stock takes.
* Undertake training to enhance personal skills and knowledge.
* Handle cash transactions and ensure accurate cash handling procedures per company policy.
* Maintain high standards of personal hygiene and appearance.
* Comply with and promote company policies and procedures.
* Use appropriate corporate tools to drive engagement.
* Perform any other reasonable duties as requested by your line manager.
Qualifications
* Ability to lead, empower, and build strong working relationships with team members.
* Proficiency in IT packages such as Word, Excel, and stock ordering systems.
* Keen interest in food and service.
* Excellent communication and customer service skills.
* Flexibility regarding shifts, weekend work, and ability to work on own initiative.
* Solid understanding of Food Hygiene standards, including HACCP.
* Financial understanding of food and labor costs.
* Dedication and self-motivation.
* Good timekeeping and reliability.
* Courteous and professional manner.
* Previous management experience.
* Minimum two years' experience in a catering environment.