Develop and maintain effective client and customer rapport for mutually beneficial business relationship. Demonstrate excellent customer service using Aramark's standard model. Identify client needs and effectively communicate operational progress.
Manager of operations, responsible for developing and executing strategy to meet operating and financial goals. Leads the operations of food service accounts by ensuring areas of responsibility meet objectives and client expectations.
Work with the Director of Culinary Services in the training and development of the restaurant manager so that he / she has a clear understanding of how to provide high levels of customer service and how to create a restaurant style dining atmosphere.