• Catering Director - University of Minnesota

    Location US-MN-Minneapolis
    Posted Date 1 month ago(10/5/2018 3:43 PM)
    ID
    197432
    Category
    Food Services
    Employment Type
    Fulltime-Regular
  • Overview

    About Aramark
    Aramark (NYSE: ARMK) proudly serves Fortune 500 companies, world champion sports teams, state-of-the-art healthcare providers, the world’s leading educational institutions, iconic destinations and cultural attractions, and numerous municipalities in 19 countries around the world.  Our 270,000 team members deliver experiences that enrich and nourish millions of lives every day through innovative services in food, facilities management and uniforms. We operate our business with social responsibility, focusing on initiatives that support our diverse workforce, advance consumer health and wellness, protect our environment, and strengthen our communities.  Aramark is recognized as one of the World’s Most Admired Companies by FORTUNE, as well as an employer of choice by the Human Rights Campaign and DiversityInc. Learn more at www.aramark.com or connect with us on Facebook and Twitter.

     

    Description

    About Higher Education

    When it comes to on-campus dining, facilities services, sport arenas and conference center services, Aramark is the real head of the class. Partnering 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 administrator. Our programs are second to none in their innovation, excellence and results. As part of our commitment, we are determined to build and develop the best team of professionals in the industry - people who aren't afraid of spearheading change, who know how to lead and who appreciate endless opportunity.

     

    Position Description:

    Responsible for planning and managing the overall catering functions across multiple units and/or in a high-volume, mega-campus account. Establish and manage marketing, business, and strategic short and long term plans; create, maintain, and strengthen the Higher Education brand and image.

     

    Scope of Role:

    Level of impact may cut across several operating units. Operations vary in size, but generally have three or more components and full size kitchens, with multiple satellite points of service.Total managed volume ranges from $3.1M upwardsin a mega account. Generally manages 1–4 managers directly; 6–8 managers indirectly; 20+ hourly, part-time, and student employees indirectly.


    Key Responsibilities:

    • Develop and be accountable for a safety culture that creates a work environment where no one gets hurt.
    • Oversee total catering operations to include such duties as booking events, supervising sales / support staff, developing, selecting, and costing menus, pricing, staff selection / development, and departmental administration.
    • Oversee all aspects of preparation, service, and cleanup for multiple catering operations.
    • Directly and indirectly supervise catering staff with responsibility for hiring, training, discipline, communication, performance management, retention, and administration.
    • Establish and implement service and presentation standards for all catering operations; implement processes to ensure compliance and consistency.
    • Ensure establishment, communication, and compliance of appropriate sanitation and safety standards.
    • Develop components catering forecasts and develops strategies / plans for achieving.
    • Develop and implement annual comprehensive marketing plan for catering, including but not limited to collateral and sales strategies and marketing budgets.
    • Responsible for component's accounting functions.
    • Develop and maintain comprehensive three-year strategic plan for the operation/unit.
    • Maintain records to comply with Aramark, government, and accrediting agency standards.
    • Interact with Client Management and maintain effective client and customer relations at all levels with client organization.
    • Participate in sales process and negotiation of contracts.
    • Implement new products and services to support base business growth and client retention.
    • Keep abreast of and advises client, customers, and staff on current catering trends and products.

     

    Qualifications

    Knowledge, Skills, and Abilities:

    • Bachelor's degree (and/or requisite industry and management experience).
    • Minimum of 10 years operational experience in a variety of both non-commercial and commercial catering/banquet settings required.
    • Current ServSafeand TIPS/TABS certification required.

     

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