Aramark

Manager

• Develop and implement dining solutions
• Oversee and manage dining operations
• Use coaching model to engage and develop team members
• Ensure safety and sanitation standards
• Identify client needs and communicate operational progress
• Complete and maintain P&L statements
• Deliver client and company financial targets
• Bring value through efficient operations and appropriate cost controls
• Lead the front of the house of the dining operation
• Comply with safety, health, wage and hour policies

Culinary Bench Manager

Analyst

• To support the Chef Manager/Catering Manager with the leadership and management of the entire kitchen brigade.
• To ensure there are consistently high standards of food delivery and kitchen management across all sections of the business onsite.
• To maintain food hygiene, service & presentation (HACCP & Health & Safety Legislation).
• To aid with menu planning and menu costings to corroborate the budgeted Gross Profit Margin is achieved eliminating waste where possible.
• To accommodate food orders conforming to company purchasing policy, ensuring that only suppliers from the approved supplier list are used.
• To fully familiarise yourself with all company policies and procedures and to ensure the daily implementation of same to guarantee Food Safety and Hygiene are maintained in the kitchen and associated areas in line with current legislation.
• To make certain that any Food Safety/Quality records assigned to you are being carried out daily within the kitchen and related areas, without exception.
• To maintain a high standard of hygiene in respect of premises and self.
• To be responsible for the performance of the team to deliver the top of the line food for our clients.
• To share responsibility with the Chef Manager/Catering Manager for the checking, probing, and signing of all food deliveries to ensure that only the highest standards of produce is accepted into the unit.
• To verify that food presentation is innovative, and at the required temperature with temperatures recorded on the appropriate charts.
• To assist with carrying out stock takes as appropriate.
• To review the kitchen hazard list every week with the Chef Manager/Catering Manager.
• To maintain good communications and working relationships with your client, customers, and all staff.
• As a member of our team you are equally responsible for cleaning and hygiene and that any assigned daily and weekly cleaning duties are carried out to standard.
• To carry out any reasonable task which assists with the service, food preparation, hygiene and other matters pertaining to the efficiency of the kitchen.

Senior Culinary Analyst – Chef de Partie

Operations

• Plan, guide, and execute contracted services at a recovery center on Gabriola Island
• Responsible for the management and coordination of Food Services, Housekeeping and Laundry operations
• Comply with established Resident policies, practices, and standards regarding Quality, Occupational Health & Safety & Infection Prevention and Control.
• Conducts the orientation of new departmental staff and familiarizes them with their position responsibilities.
• Plans, standardizes, and coordinates the development and delivery of all nutrition & food services program.
• Participates in the menu planning process. Assists with the coordination and implementation of the menu changes.
• Plans, standardizes, and coordinates the development of housekeeping practices.
• Develops and facilitates training programs to demonstrate new equipment and cleaning methods to all departmental staff.
• Coordinates catering, special project work, and other activities that affect the daily operation of the Foodservices department.
• Responsible for ensuring equipment is in proper operating condition and arranging for repairs as needed.
• Oversees schedules and payroll functions for all 10-12 staff.

Culinary Operations Manager

Director

• Lead, mentor, engage and develop teams to maximize their contributions
• Ensure food services appropriately connects to the Executional Framework
• Build revenue and manage budget, including cost controls regarding food, beverage and labor
• Implement and maintain Aramark agenda for both labor and food initiatives
• Maintain a safe and healthy environment for clients, customers and employees

Food Service Director

• Oversee daily operations of the set up and service of all food and beverage events, meetings, conferences, conventions and trade/consumer shows
• Ensure consistent delivery of high-quality food, beverage and service standards
• Develop and implement service protocols and operational policies
• Coordinate with the culinary team and other departments to maintain a smooth workflow
• Recruit, train, and mentor staff, including supervisors, servers, bartenders, cashiers and housemen
• Assign tasks and manage performance
• Foster a positive workplace culture and ensure team adherence to policies, procedures and standards
• Manage the team in alignment with the collective agreement
• Maintain effective communication and collaborative relationships with all departments
• Communicate timelines, actions, and expectations throughout service execution to keep clients informed and confident
• Monitor satisfaction at every stage—checking in regularly, confirming solutions meet expectations, and following up after service completion to ensure continued positive experiences
• Utilize Aramark’s established operational processes, systems, and technology platforms to maintain consistency
• Ensure all documentation, reporting, and data entry are completed accurately and in alignment with company standards
• Manage purchasing activities to ensure timely procurement of products and maintain accurate inventory levels
• Ensure proper staffing levels that align with business demands and budget requirements
• Effective management of food and beverage costs
• Compliance with all Aramark policies, procedures and guidelines as well as the client contract and the collective agreement
• Compliance with applicable law, codes and regulations including but not limited to those related to Public Health, Food Safety, Alcohol and Gaming Commission of Ontario, and Occupational Health and Safety

Food and Beverage Operations Manager

Onboarding Specialist

• Use HR systems to produce reports.
• Assist with tracking and administrating recognition program!
• Provide data and information as needed for investigations in partnership with HR Managers.
• Coordinate the benefits program.
• Lead and coordinate the Annual Performance Review process for front line associates in partnership with management.
• Assist with hiring, on-boarding, and training new associates.
• Connect with a third-party administrator for worker’s compensation, FMLA, and Short-Term Disability and leave.

Human Resources Staffing and Onboarding Specialist

• 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

• Provide overall vision, planning, direction, and control to assigned units
• Ensure execution of General Management program focusing on growth
• Build revenue and manage budget with sensitivity to costs
• Establish client and customer rapport for effective business relationships

Site District Manager I

• Provide overall vision, planning, direction, and control to assigned units for a medium-size, defined account normally generating $12-40M+ in revenue.
• Be accountable for the execution of our General Management program, with a focus on growth, cost and productivity, leading people and delivering financial commitments.
• 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.
• Ensure team completes customer satisfaction surveys in all locations.
• Build revenue and manage budget with sensitivity to costs and client needs.

Site District Manager

• Develop and execute housekeeping solutions to meet customer needs
• Ensure compliance with infection prevention, safety, and regulatory standards
• Mentor employees for achieving operational goals
• Ensure safety and sanitation standards are met

Housekeeping Manager

• Serve as the senior on-site operations leader for Aramark’s Facilities Services partnership at General Motors
• Provide overall leadership, direction, and accountability for Facilities Services operations
• Lead and develop on-site leadership teams
• Ensure all services meet or exceed contractual requirements and safety standards
• Manage day-to-day execution across custodial and janitorial services, facilities and building maintenance, and subcontracted services
• Drive a strong safety-first culture ensuring compliance with relevant safety protocols
• Serve as the primary point of contact for GM plant leadership
• Manage full financial responsibility including budget development and execution
• Develop and execute annual operating plans, KPIs, and performance goals
• Oversee vendor and subcontractor performance
• Conduct audits, inspections, and operational reviews to drive continuous improvement
• Champion a culture of accountability and operational excellence

Facilities General Manager

Sales

• Coordinate store operations, supporting and training the utility workers and cashiers
• Assign the day’s work tasks to the Sales Associates and General Utility Workers
• Deliver superior guest service and maintain a professional atmosphere
• Train Sales Associates and General Utility Workers in their role
• Handle customer relations issues effectively
• Maintain inventory and order merchandise as needed
• Lead nightly close out and balance cash with daily sales
• Assist management in scheduling employees and may assist with hiring

Retail Sales Worker Lead – Merchandise

Supply Chain

• Responsible for Market Center's product inventory, purchasing, receiving, and distribution of products
• Manages warehouse team by coordinating, coaching, and performance management
• Achieves financial objectives by managing key metrics, identifying opportunities, and developing action plans
• Ensures prompt, pleasant and complete service to internal and external contacts needing product or information
• Provides and supports safety leadership in the Market Center

Warehouse Manager

• The Retail Sales Worker is responsible for stocking and inventorying products as well as maintaining the appearance and cleanliness of the retail location.
• The Retail Sales Worker provides general customer service and assistance to guests and may process sales transactions.
• Essential functions and responsibilities of the position may vary by Aramark location based on client requirements and business needs.

Retail Sales Worker

Marketing

• Lead all marketing initiatives for client portfolio
• Lead, manage and mentor a team of 4-6 SME's across the marketing, nutrition and health and wellness functions of the portfolio
• Develop marketing plans, new strategies and tactics for promoting existing or new locations to enhance sales and customer satisfaction
• Lead visual storytelling vision and strategy development
• Manage marketing budget, in alignment with client KPI’s and portfolio budget
• Foster a collaborative and high-performance team culture, encouraging innovation, growth, development and continuous improvement
• Oversee health & wellness initiatives and programming to also include nutritional messaging
• Contribute toward company profitability by meeting and exceeding client KPI’s in subsidy spend, guest engagement, client interaction, and execution of unique culinary moments
• Support operation teams across locations with direction for marketing and programming for cafés, catering, coffee, and markets
• Partner with account leadership team to support specific needs that drive measurable results across the client locations
• Bring creative and innovative ideas to marketing strategy and execution that will drive the business forward in café and catering operations
• Lead a team of junior marketers and subject matter experts to deliver on client projects across various forms of operations to include cafes, coffee, markets, and public retail
• Meet regularly with clients to present new ideas and plans that deliver on client-driven project goals
• Work with functional team to contribute to and develop monthly and quarterly business reviews
• Support the field with one-off marketing needs, and provide on-site support as needed in California (quarterly travel, subject to change and project needs)
• Oversees all signage, smallwares, and merchandising for locations
• Responsible for communications around the national portfolio’s efforts to the client teams through recaps, photo slide decks, case studies, articles/newsletters etc
• Develop, provide, and maintain operational program support guides for program execution and client/field alignment and provide ongoing support to the field
• Protect the integrity of the client brand and proprietary information
• Manage integrity of local concept brands and lead team training on brand compliance
• Build relationships with clients, organization department heads and subgroups/community groups
• Champion the LifeWorks brands and participate in organizational stretch assignments as needed
• Coordinate special events, promotions, marketing collateral and social media marketing
• Ability to develop and execute presentations geared toward various target groups, including client base
• Basic Graphic Design work via Canva
• Other duties as assigned

Culinary Bench Manager

Senior Culinary Analyst – Chef de Partie

Culinary Operations Manager

Food Service Director

Food and Beverage Operations Manager

Human Resources Staffing and Onboarding Specialist

Food Service Director

Site District Manager I

Site District Manager

Housekeeping Manager

Facilities General Manager

Retail Sales Worker Lead – Merchandise

Warehouse Manager

Retail Sales Worker

Marketing Manager