ARAMARK Catering Operations Manager - The Field Museum - Chicago, IL in Chicago, Illinois

Overview:

Aramark (NYSE: ARMK) is in the customer service business across food, facilities and uniforms, wherever people work, learn, recover, and play. United by a passion to serve, our more than 270,000 employees deliver experiences that enrich and nourish the lives of millions of people in 22 countries around the world every day. Aramark is recognized among the Most Admired Companies by FORTUNE and the World’s Most Ethical Companies by the Ethisphere Institute. Learn more at www.aramark.com at http://www.aramark.com/ or connect with us on Facebook at http://www.facebook.com/aramark and Twitter at http://www.twitter.com/aramark .

Description:

The Primary responsibility of the Catering Operations Manager is to provide the highest quality of service through Field to Table operations for our clients at all times.

Additionally, provide suggestions for increased profitability, and productivity. As a manager you are expected to give direction, solve problems, meet deadlines and make decisions to ensure satisfaction in all areas of Operations for Field to Table Catering. The Catering Operations Manager should be familiar with all Aramark policies, business strategies and missions.

Sales /Customer Service/ Administrative

  • Monitor Special Events email and Voicemail when Catering Director is out of office –Attend Requests for site visits or prepare proposals in absence of Catering Director.

  • Process all daytime conference catering orders, Collect Payment and complete billing immediately following event.

  • Route Internal Catering Orders

  • Close Out all conference catering orders – Final Billings to be completed and sent to controller by EOD Tuesday for weeks previous events.

  • Catering Staff Schedule this is to include all in house completed on Monday for Thursday and includes 2 weeks.

Internal Event Operations

  • Manage Conference Catering staff and drop off deliveries each day to monitor quality and timeliness

  • On days with internal events/deliveries happening be on premise at least one hour before they go out to ensure smooth execution and timely deliveries OR as DOS advises.

  • Create Pull Sheets for all internal catering orders

  • Attend MEO meetings weekly on Wednesday

  • Distribute and up-date all BEO’s and Buffet diagrams as needed

  • Manage Internal Catering Staff on guest satisfaction/ following directions and completing assignments in a timely manner. Take corrective action as needed.

  • Maintain organized files of all operational content related to external events (staffing, rentals, pre/post event P&L, and all invoices) This should all be attached to BEO and kept in a organized fashion in a file folder.

  • Complete Temp Labor Recap Monthly

External Event Operations

  • Direct set-up and execution of all Field to Table events at FM.

  • Direct flow and timing of service of event staff and kitchen.

  • Create detailed timelines, buffet diagrams, Steps of Service for all events

  • Ordering all rented event equipment for all events.

  • Completing Pull Sheets for all events these are to be completed and distributed 48 hours before.

  • Ordering of all rented staff through IQN Rental staff should be reserved at least 6 months out. Confirm final staffing orders with –in 72 hrs of an event.

  • Assemble Captains Packets for all events.

  • Maintain high standards of service with in-house and rented staff.

  • Assure proper service techniques and maintain service standards through Catering service training manual.

  • Responsible for close-out of all external events. Final walk through with Aramark at the end of each event securing all equipment and supplies. Check out of all staff.

  • Maintain all Catering East equipment make sure Catering East is kept organized at all time.

Communication

  • BEO Meeting Packets, All BEO’s with Monthly Calendar for a 3 weeks at a glance.

  • Lead weekly BEO meeting discussing weeks event details on operations plan

  • Maintain master BEO binder by date

  • Week at a glance – weekly function re-cap prepared for BEO meeting.

Training

  • Participate in Reserve training classes

  • Hold current certifications in Serv Safe, State of Illinois and City of Chicago Food Service and Sanitation and BASSET

  • Conduct Quarterly Training for H1 and Internal team to ensure our service standards remain high.

Qualifications:

  • Requires at least 2 years of experience and prior experience in a management role

  • Bachelor's degree or equivalent experience

Aramark is an EQUAL EMPLOYMENT OPPORTUNITY/AFFIRMATIVE ACTION employer – Minority/Female/Disability/Veteran