Overview: The people of Aramark proudly serve millions of guests every day through food, facilities, and uniform services in 19 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 youre 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://careers.aramark.com or connect with us on Facebook, Instagram and Twitter.
Description: Primary Responsibilities: Manage the client relationship at the location, while providing hands on execution management ofoperations.Developing new concepts to increase existing revenue sources for public foods/concessions, premium serviceand catering outlets.Partner with theDistrict Managerto plan and execute business development strategy for growth.Plan, direct and control multiple services (i.e., food service plus an additional services; merchandise, event planning, facilities, etc) to meet operating and financial goals, client objectives and customer needs.Interact successfully with the client management team Recruitment and development of new and existing managersInteract daily with the client and client’s customers and/or employees.
Qualifications: Minimum Requirements:Bachelor’s degree or equivalent experience is required.Minimum of10 year’s relevant experience is required.
The ability to manage in a diverse environment with focus on client and customer services, entrepreneurship and building and growing a strong business is essential to success in this role.
Ability to taste and smell food to determine quality and palatability.
Ability to communicate effectively with clients, senior management and Aramark support staff.Ability to respond effectively to changing demands.
P accountability and/or contract-managed service experience is desirable.Candidate must be willing to be hands on with staff and operations and be willing to work event-based hours that include evenings andweekends.