Director of Food Service Operations, Convention Center

ARAMARK Sports & Entertainment Services, Inc., a subsidiary of ARAMARK Corp, is a leading provider of food, lodging, recreational activities, facilities management and retail merchandise services to more than 90 million people annually at over 250 locations in North America. We serve amphitheaters, sports stadiums and arenas, conference centers, national and state parks, convention centers, zoos, science centers and aquariums. ARAMARK’s wealth of experience in a broad range of convention center services enables us to create memorable events for our Tampa customers and clients. With ARAMARK, catering services will not simply be taken care of – they will be taken to a new level of excellence.  The sparkling waterfront vistas bring the warmth and light of the Florida sunshine directly into the meeting rooms at Tampa Convention Center. The 600,000 square foot building offers 200,000 square feet of exhibit space, a 36,000 square foot ballroom, and 36 breakout rooms that total over 42,000 square feet of additional meeting space. Add to that, over 84,000 square feet of flexible public space and you have the best venue for any meeting, convention or special event.  We are currently seeking a Director of Food Service Operations for the ARAMARK operation at the Tampa Convention Center.  The Director of Opertations reports to the ARAMARK General Manager and will be the day to day leader of the operation responsible for ensuring that all proper procedures and regulations are adhered to and that an exemplary level of service is always provided.  This position will have several direct reports and will require interaction with several levels of management and clients. Responsibilities include the following: Directs and assists in establishing unit financial and operating goals, including qualitative standards for product and service and quantitative standards for production and workloads Ensures that labor scheduling in all operations departments are accurate and meet financial targets Ensures that all direct, support and operational costs are accurate and included in financial projections With a “hands-on” approach demonstrating active leadership, inspects operations daily for compliance to standards and plans and the use of sound operating practices that ensure continuing quality of service and product Establishes and maintains personal relationships with clients, suppliers and the general public Analyzes results regularly in order to control and adjust operations to meet financial forecasts Demonstrates effective public speaking and presentation skills and maintains professionalism that can be emulated by all subordinatesThe ideal candidate will have a minimum of 3 to 5 years experience running a food and beverage operation that includes both banquets and cash outlets.  We strongly prefer a manager with operational experience in a convention center or hotel.  Experience with sales and financial management of an operation is strongly preferred.