Operations Manager

The Operations Manager receives guidance from the Senior Operations Manager or the Director of Hospitality. The role of the Operations Manager is to provide direct supervision, oversight, and/or support to multiple food service units, including but not limited to: Catering and Banquets.

**Key Responsibilities**
- Floor management of the Banquets and Beverage department of more than 200 employees.
- Set-up, plan, coordinate, and execute building events related to the Banquets department as part of the management team.
- Establish and maintain effective client relations with a clear comprehension of customer satisfaction and assist with identifying the needs of the client.
- Identify and rectify operating challenges related to staffing.
- Promote good employee relations; engage in effective labor relations practices; proactively handle labor relations concerns with the Local union shop steward(s) and front-line employees.
- Promote efficient operations practices for front line Banquet/Bar/Houseman/Cahier unionized staff
- Demonstrate knowledge and experience working as part of the management team in a large volume and multiple events facility.
- Responsible for the front-line set-up, execution and closing of events.
- Promoting teamwork and a positive work environment.
- Assisting in managing appropriate inventory levels, equipment maintenance, and sanitation standards.
- Recommend improvements to processes with an ability to adapt well to a growing and fast paced environment.
- Monitor all departmental staff work performance, identifying areas for training, ensuring the staff receive the necessary job training.
- Develop and participate in hiring plans with the Senior Operations Manager and other Operations Manager(s).
- Implement and monitor ARAMARK's floor safety program.
- Communicate with internal departments and attend or lead meetings as appropriate.
- Interpret and ensure compliance with ARAMARK policies, procedures and guidelines, as well as applicable government, regulatory and/or accrediting agency standards, codes and the collective agreement.
- Establish and maintain a proactive human resource function to ensure employee motivation, training and development, wage/benefit administration and compliance with established labor regulations.
- Maintain product and service quality standards by conducting ongoing evaluations and investigating complaints.
- Maintain established systems and training programs to provide a safe working environment.
- Maintain compliance with ARAMARK’s standards of operation, client contract and within ARAMARK’s Business Conduct Policy.
- Maintain all records and reports necessary to comply with ARAMARK, government and accrediting agency standards, regulations, and codes.

**QUALIFICATIONS**:

- Bachelor’s Degree or Diploma in Business, Hospitality, or related field.
- French Language skills are considered an asset.
- Minimum of five years’ experience in hotel or hospitality operations management.
- High energy level that is communicated to the team and exhibit a proven track record for growing business.
- Highly developed analytical skills.
- Exceptional interpersonal and communications skills (both verbal and written).
- Ability to manage in diverse environment with focus on client and guest service, experience in guest-centric environment where feedback is welcome, and changes made accordingly.
- Strong concessions, catering, cash sales, and beverage experience preferred.
- Union experience.
- Creative problem solver with exceptional competence with using Microsoft Office programs to provide analysis.
- HACCP, Food Safety, Labor management, COS and Inventory analysis skills preferred.

Schedule:

- Day shift
- Evening shift
- Weekend availability

COVID-19 considerations:
**Language**:

- French (preferred)