ARAMARK is a $12 Billion leader in professional services, providing award-winning food services, facilities management, and uniform and career apparel to health care institutions, universities and school districts, stadiums and arenas, and businesses around the world. ARAMARK has approximately 250,000 employees serving clients in 19 countries. In FORTUNE magazine's 2009 list of "America's Most Admired Companies," ARAMARK was ranked number one in its industry, consistently ranking since 1998 as one of the top three most admired companies in its industry….and we are headquartered in Philadelphia, PA.

About Higher Education

ARAMARK partners with close to 600 colleges and universities throughout the United States, we strive to provide the best residential, retail, and catering options, service and facilities for students, faculty and administrators.



Assists the Food Service Director in the daily operation and management of a unit(s) which is physically separated from the component's main food production area. Plans, directs and coordinates food service activities in order to deliver a finished food product to the customer. Level of impact is within own operation.

Key Responsibilities

· Primarily responsible for food service at an assigned location.
· Assists FSD in establishing & maintaining systems and procedures for the ordering, receiving, storing, preparing and serving of food & related products, as well as menu planning & development.
· Safety & sanitation

· Supervision of employees with responsibility for hiring, discipline, performance reviews and initiating pay increases.
· Assists in location forecast and accounting.
· 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.
· Ensures standard of 90/10 rule is met.

Qualifications
Ideal candidates will possess a bachelor's degree (and/or requisite industry & management experience) as well as 1-3 years experience in foodservice operations; restaurant, retail food outlet, food court, etc. The ability to manage in a diverse environment with focus on client and customer services is essential to success in this role. Knowledge of accounting, staffing & scheduling, sanitation and safety is required. Previous production and merchandising experience is desired. P&L accountability and/or contract-managed service experience is desirable.