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Campus Dining Hall and Catering Operations Manager

2 months ago

Fredericton, New Brunswick, Canada Aramark Full time
Job Summary

The Campus Dining Hall and Catering Manager is responsible for developing and implementing dining solutions for the student dining hall and catering services at a leading educational institution. This position oversees and manages dining operations where customers order prepared foods from a menu of hot and cold station options and manages catering events for campus functions as required.

Key Responsibilities
  • Responsible for 20+ front-of-house and back-of-house staff during meal service for Breakfast-Lunch-Dinner operations when on shift
  • Plans, directs, and coordinates food service activities in order to deliver a finished product to the customer
  • Presents on the floor in the dining hall for food service; ensures all food stations are covered
  • Develops positive working relationships with customers; mitigates any complaints or concerns
  • Conducts food inventory monthly and assists with staff scheduling to manage labor costs
  • Responsible for in-house catering services from receiving orders to the execution of service
  • Receives client catering orders, passes to chefs, bakers, sandwich artists, etc. as required
  • Schedules catered events, ensures venue properly outfitted – tables, chairs, tablecloths, etc.
  • Ensures to delegate appropriate staff to set up and tear down event
  • Depending on size and event venue, may need to be present to oversee execution of service
  • Responsible for event liquor purchase, etc., as required
  • Follows the Operational Excellence fundamentals by meeting and maintaining food and labor initiatives
  • Maintains a safe and healthy environment for customers and employees; conducts daily safety huddles
Requirements
  • A minimum of 2+ years in restaurant or hotel food & beverage management
  • Post-secondary culinary or hospitality diploma preferred or equivalent experience
  • Good leadership skills; ability to train and manage unionized staff and resolve problems
  • Ability to maintain effective customer rapport for mutually beneficial business relationships
  • Ability to demonstrate excellent customer service using industry-standard service models
  • Must be flexible to work all shifts – Days, Evenings and Weekends – shift schedule will vary
  • Knowledge of and ability to post culinary highlights over social media is a definite asset
  • Requires occasional lifting, carrying, pushing, and pulling up to 50 lbs.
  • Must be able to stand for extended periods of time