Assistant Food Service Director - (Conference Center/Catering Manager) - Corporate Dining - Tampa, F

  The Business Services division of ARAMARK provides a wide range of food, facility, and other support services to more than 500 clients in business and industry, at more than 1,200 locations in the U.S.  ARAMARK offers Fortune 500 companies and other large and small employers a single-source provider for employee cafés, executive dining rooms, catering, convenience stores, conference center management, and facility management. ARAMARK Business Services is looking for professional leaders committed to providing our customers with unique solutions, outstanding variety, and healthy menu choices to improve the overall well-being and productivity of client locations. 

 

As an Assistant Food Service Director, you will assist in the management of a Corporate Dining account with primary responsibility to the conference center and catering activities. You will plan, direct, and oversee all catering events for our client. 

 

In addition, you will also:
Assist the Food Service Director/General Manager with overall management of corporate account.
Assist the Chef to train and manage kitchen personnel and supervise/coordinate all related culinary activities.
Help to estimate food consumption and requisition or purchase food.
Oversee weekly inventory analysis.
Work with Chef to establish presentation technique and quality standards, and plan and price menus.
Help to ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen.
Assist with the supervision of account personnel.

You will report to the account General Manager.



 

Ideal candidates will possess a bachelor's degree in Food Service Management or a related culinary degree with 1-3 years of industry & culinary management experience. The ability to manage in a diverse environment with focus on client and customer services is essential to success in this role. Previous experience with controlling the food & labor cost, demonstration cooking, menu development and pricing and development of culinary team preferred. P&L accountability and/or contract-managed service experience is desirable.