Aramark

Operations

• Plans, controls and directs all cleaning, sanitizing and waste removal functions within a healthcare facility
• Model key leadership behaviors and ensure the highest levels of safety, quality and service excellence
• Build revenue and manage budget which includes cost controls with regard to labor, supply, and inventory
• Implement and maintain GM agenda for both labor and total quality management requirements

EVS Operations Manager

Director

• 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
• 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
• Develop 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

Food Service Director

Manager

• Plan, manage, and guide multiple contracted services for a client normally generating $2-15M+ in revenue to meet operating and financial goals, client objectives, and customer needs.
• Provide excellent service to clients as capable operations managers.
• Build, develop, and lead a management team and staff capable of carrying out organizational objectives.
• Develop plans to provide optimal service and drive employee and customer satisfaction.
• Manage compliance with all local, state and federal regulations and codes and maintains 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

• The Culinary Service Manager is a management position responsible for developing and implementing dietary solutions to meet residents' needs and tastes.
• Oversees and manages dietary operations for residents in a senior living facility.
• 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.
• Supervise team regarding production, quality and control.
• Maintain a safe and healthy environment for clients, customers and employees.

Manager, Culinary Services

• The Culinary Service Manager is a management position responsible for developing and implementing dietary solutions to meet residents' needs and tastes.
• Oversees and manages dietary operations for residents in a senior living facility.
• 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.

• 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.

Food Service Director – Dining Services

Designer

• Responsible for floor maintenance, restoration, and the operation of industrial floor care equipment in assigned location(s)
• Maintains a friendly, efficient, and positive customer service attitude toward customers, clients, and co-workers
• Anticipates and responds to customer needs
• Uses proper procedures on hard floor care (stripping & refinishing, burnishing, spray cleaning, and spray buffing)
• Uses procedures on carpet and upholstering (shampooing, damp surface, extractions, spot cleaning, vacuuming)
• Operates industrial floor care equipment according to schedule
• Performs maintenance and restorative processes for all floor surface types
• Properly processes all municipal solid waste (MSW), infectious, and pharmaceutical waste
• Removes trash, recyclables, soiled linen, used supplies and equipment from assigned work area
• Disinfects receptacles and carts as needed
• Follows all Aramark safety standards, sanitation, and infection control standards and procedures
• Adheres to all Aramark appearance standards and always wears the required uniform and personal protective equipment (PPE) while working

Floor Technician

• Train and manage kitchen personnel and supervise/coordinate all related culinary activities
• Estimate food consumption and requisition or purchase food
• Select and develop recipes as well as standardize production recipes to ensure consistent quality
• Establish presentation technique and quality standards, and plan and price menus
• Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen
• Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques

Kitchen Manager

• Act as the primary executive relationship lead for the client, building trusted, long‑term partnerships at all levels of the organization.
• Ensure delivery of a high‑touch, premium hospitality experience across all locations, with a strong focus on consistency, presentation, service culture, and guest satisfaction.
• Lead and align multiple account teams across domestic and international sites under a unified operational vision, service standards, and hospitality mindset.
• Drive continuous improvement in service quality, operational effectiveness, and client satisfaction through innovation, best practices, and proactive issue resolution.
• Partner closely with the client to understand business priorities, anticipate needs, and evolve services to support workplace and guest experience strategies.
• Oversee all aspects of operations, including workforce planning, talent development, training, compliance, and service execution.
• Collaborate with internal partners across Sales, Human Resources, Supply Chain, Marketing, Finance, and Compliance to ensure seamless support and execution.
• Inspire, develop, and retain a high‑performing leadership team through coaching, engagement, accountability, and succession planning.
• Lead change initiatives and operational enhancements in partnership with internal and client stakeholders.

Vice President – Operations

Recruitment

• assists in aspects of hourly recruitment, including posting job requisitions, scheduling interviews, and onboarding
• assists the staffing team with event preparations, on-site event day check in support, and the reconciliation of event day operations
• communicates event details to employees and non-profit volunteers
• completes event day preparations including creating staffing assignments
• performs event day operations including set up, employee check in, roster reconciliation, and closing duties
• performs administrative functions including distributing mail, ordering, and stocking supplies, answering phones, and greeting visitors
• assists management with clerical tasks in relation to accounting, payroll, receiving, and/or human resources

HR Staffing Assistant

Sales

• Greets and assists customers while anticipating their needs
• Ensure product is stocked to appropriate levels and replenishes and arranges items as needed to maintain appearance
• Operates register, handles cash, and process credit card transactions
• Responsible for cash handling, safe verifications, and preparing deposits
• Maintains friendly, efficient, positive customer service demeanor toward customers, clients, and co-workers
• Is adaptable to customer needs
• Adheres to cash handling policies and procedures
• Ensures security of company assets

Retail Sales Worker

• 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.

Kitchen Operations Lead

• Responsible for vision, planning, direction, and control of assigned units
• Leads multiple accounts and manages financial performance
• Ensures safety and sanitation standards in all operations

District Manager

• Plan, manage, and guide contracted services for multiple sites for a client or for multiple clients normally generating $2-15M+ in revenue to meet operating and financial goals, client objectives, and customer needs.
• 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, continually assessing operations, and developing plans to provide optimal service and drive employee and customer satisfaction.
• 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 based on understanding of operational needs, capabilities, & contractual obligations.
• In partnership with Finance, manages a budget and assists in the design of improvements to optimize financial performance and operational productivity.
• Manages compliance with all local, state and federal regulations and codes and maintains all associated records and reports.
• Ensures compliance with Aramark's standards of operation including safety standards and Aramark's Business Conduct Policy at all times.

Director of Operations

Financial Planning and Analysis

• 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

EVS Operations Manager

Food Service Director

General Manager

Manager, Culinary Services

Manager, Culinary Services

Food Service Director – Dining Services

Floor Technician

Kitchen Manager

Vice President – Operations

HR Staffing Assistant

Retail Sales Worker

Kitchen Operations Lead

District Manager

Director of Operations

Office/Finance Coordinator – Dining Services