Responsibilities: • Manages a significant portion of unit's operation with the support of the Food Service Director. • Assists in unit forecast and unit accounting. • Ensures that requirements for appropriate sanitation and safety levels in respective areas are met. • Coordinates and supervises unit personnel regarding production, merchandising, quality and cost control as well as labor scheduling, staffing and employee training. • Assists with hiring, discipline, performance reviews and initiating pay increases of employees • Conducts period inventory; maintaining records to comply with ARAMARK, government and accrediting agency standards. • Coordinates activities with other internal departments, participates in management team meetings, interfaces with Vendors and key service users within client organization. • Student Advocacy.
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