Job DescriptionManage operations in accordance with ARAMARK's standardized program to meet or exceed client expectations, while staying within established budget guidelines.Job ResponsibilitiesCoordinate 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.QualificationsAbility 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.