Job: Location Manager-Residential Dining

Location: Charlottesville​, VA 22904

About the Job

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.     The Location Manager will be responsible for the daily operation and management of a unit, typically is not involved in food production activities but plans, directs and coordinates food service activities in order to deliver a finished food product to the customer. Develop and be accountable for a safety culture that creates a work environment where no one gets hurt. Assist 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. Ensure requirements for appropriate sanitation and safety levels in respective areas are met. Directly supervise two or more employees with responsibility for hiring, coaching, and performance management Assist in location forecast and accounting. Conduct period inventory; performs other functions such as maintaining records to comply with ARAMARK, government and accrediting agency standards. Partner with managers from other units to coordinates activities and participates in management team meetings.  Interface with vendors and key service users within client organization. Involved in all student and employee advocacy activities. Drive customer service and employee engagement.

Qualifications:

4 year Bachelor's degree (and/or requisite industry & management experience) with 1-3 years experience in foodservice operations; high volume expereince a plus. 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.  Must have proven track record of leadership and accountability. More Info and Application