Operations Manager

We are seeking a versatile and passionate Operations Supervisor to lead and oversee daily operations. Reporting to the Regional Supervisor, you will be responsible for the day-to-day management of operations, staff, and service quality. You will play a key role in team development, workplace health and safety compliance, cost control, and the implementation of company programs and standards.

Your leadership, attention to detail, and commitment to excellence will contribute to operational success and the delivery of an outstanding customer experience. Like you, we are passionate about what we do. We are committed to providing a dynamic work environment and exciting professional development opportunities to help you reach your full potential and advance your career.

Work Conditions

• Ability and willingness to travel and work away from home for extended periods.
• Rotation schedule of 14 days on / 14 days off .
• Most workdays at camp are 12 hours long .
• Aramark provides transportation between your home and the work site via flights departing from Montreal or Quebec City airports - Work Location: Port-Cartier.
• Meals and accommodations at camp are provided at no additional cost.

Job Responsibilities

• Support and supervise the daily operations of the site while ensuring compliance with company policies, health and safety standards, and client requirements.
• Participate in the planning and coordination of operational activities to ensure service efficiency and achievement of performance goals.
• Monitor service quality and operational standards to deliver an exceptional customer experience.
• Manage operational supplies, inventory levels, and relationships with approved vendors while maintaining quality standards.
• Ensure the implementation and maintenance of health and safety procedures, operational records, and compliance documentation.
• Contribute to workforce planning, employee training, performance management, and the maintenance of a safe and productive work environment.
• Collaborate with the site management team on operational reviews and continuous improvement initiatives while maintaining effective communication with employees and clients.
• Promote company values and standards and support any other reasonable operational activities required to meet organizational needs.

Qualifications

• Ability to lead kitchen operations and effectively manage multiple priorities in a fast-paced environment.
• Strong communication and leadership skills with employees and clients at all levels.
• Ability to follow and provide clear instructions, both written and verbal.
• NVQ Levels 1, 2, and 3 (or equivalent) and a Basic Food Hygiene Certificate.
• 1–2 years of experience in professional or industrial food service, including menu planning and HACCP documentation.
• Reliable, motivated, flexible, and willing to undertake additional training when required.