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Aramark Logo Aramark · Hospitality and Tourism

Culinary & Hospitality Manager

United States, Lakeland Employment contract · Job Posted December 20, 2025
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Job Description

The Culinary & Hospitality Manager is a management position responsible for developing and executing dining solutions to meet customer needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Hands on culinary leadership role where you will be able to showcase your culinary skills while developing your team in the kitchen.

Job Responsibility

  • Lead, mentor, engage and develop teams to maximize their contributions, including recruiting, assessing, training, coaching and managing performance
  • Ensure food services appropriately connects to the Executional Framework
  • Coach employees by creating a shared understanding about what needs to be achieved and how to execute
  • Reward and recognize employees
  • Ensure safety and sanitation standards in all operations
  • Identify client needs and effectively communicate operational progress
  • Ensures culinary production appropriately connects to the Executional Framework
  • Ability to work hands on in the kitchen
  • Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards
  • Adopt Aramark process and systems
  • Build revenue and manage budget, including cost controls regarding food, beverage and labor
  • Ensure the completion and maintenance of P&L statements
  • Achieve food and labor targets
  • Manage resources to ensure quality and cost control within budgetary guidelines
  • Implement and maintain Aramark agenda for both labor and food initiatives
  • Create value through efficient operations, appropriate cost controls and profit management
  • Full compliance with Operational Excellence fundamentals, including food and labor
  • Direct and oversee operations related to production, distribution and food service
  • Maintain a safe and healthy environment for clients, customers and employees
  • Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour
  • Manage the front of the house of the dining operation (Cafeteria/ Residential Dining Facility)
  • Develop and implement food service plans aligned with the client's mission and vision, to include sustainable practices

Requirements

  • Requires at least 4 years of culinary experience
  • At least 2 years in a management role preferred
  • Requires a culinary degree or equivalent experience
  • Ability to multi-task
  • Ability to simplify the agenda for the team
  • Requires advanced knowledge of the principles and practices within the food profession
  • Requires oral, reading, and written communication skills
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