Assistant Supervisor -Sport&Entertainment-

• Experience in supervising all services of a cafeteria or restaurant within hospitals, residences, schools, or workplace dining rooms.

Experience in organized catering supervision will also be valued.

• Own vehicle is essential.

• Education: Degree in Human Nutrition and Dietetics, Hospitality, or Business Administration.

• Possessing a disability certificate greater than 33%.

ARAMARK will assess the suitability of the candidates registered for the job position based on the experience and skills provided by the people participating in the selection process, thereby guaranteeing equity and equal professional opportunities.

An Operational Assistant Catering Supervisor is required, responsible for integral kitchen and cafeteria services for one or several Sport & Entertainment centers located at Port Ainé.

Manage the operations, the team, and the operating account of the assigned center(s) to achieve the expected results according to the budget, complying at all times with ARAMARK Standards, Procedures, and Policies, while maintaining quality and customer satisfaction, as well as promoting ARAMARK's values and image. All this under the supervision and support of the Center Manager.

• Management of the center's operating accounts: cost control, KPI analysis, recipe costing, orders, delivery notes, and invoicing. Prepare and negotiate the service budget, controlling its costs and revenues.

• People management: personnel selection, management of the work team, ensuring staff training needs are met, negotiation, and management of conflicts and incidents.

• Service management: customer service.

• Define the service together with the client, taking into account their needs and expectations; attend to specific client requests, control costs, production, and the nutritional assessment of menus.

• Contract and organize the transport and logistics necessary for the service.

• Supervise the assembly, quality, and presentation of food and beverages, complying with health and hygiene standards.

• Maintain close contact with the client, anticipating their needs and offering good service.