Aramark

Manager

• Provide overall vision, planning, direction, and control to assigned units for a medium-size, defined account normally generating $40M+ in revenue
• Accountable for the execution of our General Management program, with a focus on growth, cost and productivity, leading people and delivering financial commitments
• Establish overall ownership and accountability of operational management and financial performance of multiple accounts and units
• Model key leadership behaviors and ensure the highest levels of safety, quality and service excellence for employees, clients, and consumers
• Coach & mentor employees; reward and recognize employees; identify and engage top talent and develop team members to their fullest potential
• Plan and lead team management meetings
• Ensure safety and sanitation standards in all operations
• Establish and maintain effective client and customer rapport for a mutually beneficial business relationship
• Build revenue and manage budget with sensitivity to costs and client needs
• Ensure completion and maintenance of P&L statements for the district
• Provide oversight and take ownership to deliver client and company financial targets using Aramark systems
• Lead managers in implementing and maintaining corporate management agenda for labor and financial initiatives
• Ensure value through efficient operations, appropriate cost controls, and profit management

District Manager – Collegiate Hospitality

Recruitment

• Produce and maintain work schedules and may prepare production packets (Production sheets and recipes).
• Direct daily activities.
• Maintains food production that ensures the safety and quality of food according to policies, procedures, and department requirements.
• Ensure that food items are stored in a safe, organized, and hazard-free environment.
• Maintain all serving schedules; ensure that all food items are served per menu specifications in a safe and appropriate manner following Aramark policies and procedures.
• Maintain a sanitary department following health and safety codes and regulations.
• Maintain accurate inventory on a weekly basis.
• May prepare orders as needed to ensure accurate production for location.
• Supervise and evaluate employees; counsel; promote employee growth, efficiency, morale, and teamwork.
• Maintain a safe and hazard-free working environment.
• Train/mentor other food service workers.
• Maintain logs on all maintenance required on equipment within the department.
• Ensure all food safety/temperature logs are completed with appropriate corrective action, as necessary.
• Perform preventative maintenance checklist.
• Recommend replacement of existing equipment to meet needs of facility.
• Proficiency in multi-tasking.
• Perform other duties as requested by the Food Service Director or Manager whenever his/her skill and/or experience would be vital to initiate, coordinate, or complete any given program.
• Must fill in for absent employees at location, as necessary.
• Maintain knowledge of daily catering events and confirm they are prepared and delivered on time.
• Be able to work occasional night and weekend catered events.
• Attend food service meetings with staff.
• Maintain communication with staff (including office staff, e-mail, phone calls, inter-office mail, etc).
• May perform cashier duties as the need arises.
• Promote good public relations.

Food Service Supervisor

Director

• Lead, mentor, engage and develop teams to maximize their contributions
• 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
• 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
• Establish and maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food related products, as well as menu planning and development
• Develops operational component forecasts and can explain variances. Responsible for components accounting functions
• Ensures that requirements for appropriate sanitation and safety levels in respective areas are met
• Coordinates and supervises unit personnel regarding production, merchandising, quality and cost control, labor management and employee training
• Recruits, hires, develops and retains front line team
• Conducts period inventory
• Maintains records to comply with ARAMARK, government and accrediting agency standards
• Interacts with Client Management and maintains effective client and customer relations at all levels with client organization
• May participate in sales process and negotiation of contracts
• Looks for opportunities to implement new products and services which support sales growth and client retention
• 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.

Food Service Director

Human Resources

• Responsible for performing administrative functions including distributing mail, ordering, and stocking supplies, answering phones, and greeting visitors
• Assists unit management with clerical tasks in relation to accounting, payroll, receiving, and/or human resources including filing, data entry, record review and maintenance, etc.
• Greets customers, clients, and employees; answers inquiries or directs calls where necessary
• Maintain office memos and informative postings
• Operate technology, systems, and software such as voicemail systems, copy/scanners, personal computers, and MS Office

Human Resources Intern

• Develop and complete catering solutions to meet customers’ needs
• Develop and maintain effective client and customer rapport
• Deliver consistent quality in planning and carrying out events
• Facilitate the delivery of prepared food and set up of events crafted from banquet event orders
• Assist clients in planning special events and providing creative solutions to clients’ needs
• Train and lead catering employees to ensure catering and event standards are followed ensuring quality in final presentation
• Provide completed Banquet Event Orders to team and provide quality assurance all requests are met prior to event
• Responsible for delivering food and labor targets
• Responsible for execution of catering events of varied size and scope including staffing and management
• Ensure accurate reporting of all catering related revenue, expenses, and receivables
• Recruit, train, schedule and develop team members
• Ensure compliance with all food, occupational, and environmental safety policies

Catering Services Manager

Operations

• Facilitate all money needs while adhering to Aramark policies to ensure an efficient selling and sales reporting environment
• Responsible for transporting change, pickups, and banks in a safe and timely manner
• Responsible for accurate reporting on monies exchanged from employees at the end of each day/event
• Adhere to and enforce money handling procedures and policies
• Report issues and discrepancies to management immediately
• Ensure adherence to Aramark policies and procedures and operate within the guidelines of the Aramark Business Conduct Policy

Concessions Operations Assistant

• Plan, manage, and guide multiple contracted services for a client normally generating $2-15M+ in revenue
• Travel 50%-70% of the time
• Leads a team that provides operational expertise in contracted services while providing hands-on execution management of operations
• Manages the client and community relationships at the location
• Builds, develops, and leads a management team and staff capable of carrying out organizational objectives
• Recommends methods, resources, and implementation for service improvement and growth
• In partnership with Finance, manages a budget and assists in the design of improvements to optimize financial performance and operational productivity
• Ensures compliance with Aramark's standards of operation including safety standards and Aramark's Business Conduct Policy

Regional General Manager

• 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
• 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
• Establish and maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food related products, as well as menu planning and development
• Develops operational component forecasts and can explain variances. Responsible for components accounting functions.
• Ensures that requirements for appropriate sanitation and safety levels in respective areas are met
• Coordinates and supervises unit personnel regarding production, merchandising, quality and cost control, labor management and employee training
• Recruits, hires, develops and retains front line team.
• Conducts period inventory
• Maintains records to comply with ARAMARK, government and accrediting agency standards
• Interacts with Client Management and maintains effective client and customer relations at all levels with client organization
• May participate in sales process and negotiation of contracts
• Looks for opportunities to implement new products and services which support sales growth and client retention
• 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

• Plan, manage, and guide multiple contracted services for a client normally generating $2-15M+ in revenue.
• Manage the client and community relationships at the location, continually assessing operations, and developing plans to provide optimal service and drive employee and customer satisfaction.
• Build, develop, and lead a management team and staff capable of carrying out organizational objectives.
• Recommend methods, resources, and implementation for service improvement and growth based on understanding of operational needs, capabilities, & contractual obligations.
• In partnership with Finance, manage a budget and assist in the design of improvements to optimize financial performance and operational productivity.
• Manage compliance with all local, state and federal regulations and codes and maintain all associated records and reports.
• Ensure compliance with Aramark's standards of operation including safety standards and Aramark's Business Conduct Policy at all times.

General Manager

• Supervise entry-level employees
• Maximize productivity and ensure high-quality deliverables
• Manage payroll using company software system
• Manage quality improvement initiatives and ensure compliance with regulatory standards
• Responsible for staffing, performance management, and training
• Lead document management activities and ensure adherence to policies and procedures
• Adapt to shifting demands as necessary

Operations Manager

Accounting Manager

• Manage daily accounting operations, including journal entries, GL reconciliations, accounts payable/receivable, payroll, and fixed assets
• Maintain compliance with GAAP and internal controls
• Direct monthly, quarterly, and annual close processes
• Lead and support external audits and internal audits
• Prepare and present ad hoc financial reports

Accounting Manager – Temporary

• The Food Service Manager is responsible for developing and implementing dining solutions to meet customer needs and tastes.
• Oversees and manages dining operations where customers order prepared foods from a menu.
• Use Aramark's coaching model to engage and develop team members to their fullest potential.
• Reward and recognize employees.
• Ensure individual and team performance meets objectives and client expectations.
• Plan and lead daily team briefings.
• Ensure safety and sanitation standards in all operations.
• Identify client needs and communicate operational progress.
• Ensure the completion and maintenance of P&L statements.
• Deliver client and company financial targets.
• Follow the Operational Excellence fundamentals by meeting and maintaining food and labor initiatives.
• Maintain a safe and healthy environment for clients, customers and employees.

Food Service Manager

• Provide overall vision, planning, direction, and control to assigned units for a medium-size, defined account normally generating $40M+ in revenue
• Ensure execution of our General Management program, with a focus on growth, cost and productivity
• Lead people and deliver financial commitments
• Establish overall ownership and accountability of operational management and financial performance of multiple accounts and units
• Model key leadership behaviors and ensure the highest levels of safety, quality and service excellence for employees, clients, and consumers
• Coach & mentor employees by crafting a shared understanding about how and what needs to be achieved
• Reward and recognize employees
• Identify and engage top talent and develop team members to their fullest potential within the organization
• Plan and lead team management meetings
• Ensure safety and sanitation standards in all operations
• Build revenue and manage budget with sensitivity to costs and client needs
• Ensure completion and maintenance of P&L statements for the district

District Manager

Administrative Assistant

• Performs general administrative duties, such as data entry, filing, document management, and daily mail check and distribution
• Assist the event sales team in managing client inquiries and bookings via phone and email, responding in a timely manner
• Communicating with clients to gather event requirements and preferences
• Provide excellent guest service by addressing client queries and concerns
• Maintain accurate records of client interactions and catering event details
• Support the sales team by assisting with preparing and processing contracts, proposals, Banquet Event Orders, and payments, while tracking progress and sending timely follow-up and reminder emails
• Assist sales team in managing the event calendar with a focus on details and accuracy
• Preparation of Banquet Event Order packets to be dispersed to management and events teams
• Support the sales team in the updating and maintenance of the event management system (EMS)
• Maintain an accurate and detailed function book for all scheduled events
• Creates, prepares, maintains, and organization of event signage (buffet menu labels and bar signage)
• Assist with post-event follow-up, feedback collection, and client thank you correspondence
• Maintain adequate inventory of office supplies
• Ensures the processing of new hires, temporary workers, transfers, promotions and terminations is accurate and timely
• Conducts new hire orientations and maintains employee files, supports the documentation process for performance concerns and end of the year performance appraisals
• Assists with the recruiting and onboarding process
• Manages and guarantees disbursement of payroll, benefits, and taxes consistent with government wage and hour laws
• Communicates actively with Operations, Human Resources, and Finance to review cross-departmental impacts and reconcile data sharing
• Leads regular preparation of relevant management reports, including weekly, & monthly
• Responsible for the operation of accounting systems and records, including, but not limited to, EMS customer receipts, payroll time/schedule corrections and weekly payroll employee tip entry and balance to tips/service charges received
• Leads and nurtures a work culture that promotes open, frequent and dynamic communication among staff, stimulating teamwork to accomplish desired goals and objectives
• Meets weekly deadlines for financial documents

Office Manager

• Oversee and strengthen operational management across multiple accounts
• Lead team management meetings and mentor employees
• Ensure compliance with safety and sanitation standards
• Build revenue and manage budgets effectively

District Manager – Collegiate Hospitality

Food Service Supervisor

Food Service Director

Human Resources Intern

Catering Services Manager

Concessions Operations Assistant

Regional General Manager

Food Service Director

General Manager

Operations Manager

Accounting Manager – Temporary

Food Service Manager

District Manager

Office Manager

District Manager – Logistics Services