Aramark Waste Management jobs

Job Purpose

To support the Catering Manager in the day-to-day operation of a busy corporate catering facility, ensuring exceptional food quality, customer service, health and safety standards, and financial performance. The role involves supervising catering staff, maintaining service standards, and ensuring a positive dining experience for clients and customers.

Key Responsibilities

Operational Management

• Assist in the daily management of catering operations across restaurant, hospitality, coffee bar, and meeting room services.
• Ensure all food and beverage services are delivered to company and client standards.
• Monitor food presentation, quality, and portion control.
• Support the planning and execution of hospitality and special events.
• Ensure smooth service delivery during peak periods.

Team Leadership

• Supervise and motivate catering team members.
• Conduct shift briefings and allocate duties effectively.
• Assist with recruitment, training, onboarding, and performance management.
• Promote a culture of teamwork, engagement, and excellent customer service.
• Support employee development and training initiatives.

Customer Service

• Act as a visible presence within the catering operation.
• Handle customer queries and complaints professionally and promptly.
• Build positive relationships with clients, customers, and stakeholders.
• Ensure consistently high standards of service are maintained.

Financial & Administrative Responsibilities

• Assist with stock control, ordering, and inventory management.
• Minimise food waste and manage costs effectively.
• Support cash handling procedures and daily financial reporting where required.
• Assist in achieving budget and KPI targets.

Health, Safety & Compliance

• Ensure compliance with HACCP, food safety, and company procedures.
• Carry out regular health and safety checks.
• Maintain high standards of cleanliness and hygiene throughout all catering areas.
• Ensure all team members adhere to food safety and health & safety policies.

Person Specification

Essential

• Previous experience in a supervisory or assistant management role within catering, hospitality, or food service.
• Strong customer service and communication skills.
• Excellent organisational and time management abilities.
• Good understanding of food safety and HACCP principles.
• Ability to lead, motivate, and develop a team.
• Flexible approach to work and working hours.

Desirable

• Experience within a corporate catering environment.
• Food Safety/HACCP certification.
• Manual Handling and Health & Safety training.
• Experience using catering management systems and Microsoft Office.

Working Hours

• 5 days over 7, including occasional weekends and evenings as required by business needs.
• Flexibility required to support hospitality functions and events.

Key Competencies

• Leadership
• Customer Focus
• Communication Skills
• Planning & Organisation
• Problem Solving
• Attention to Detail
• Financial Awareness
• Teamwork