Aramark

Director

• 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.
• lead a team to provide excellent service to our clients.
• 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.

Dining Services Director – Senior Living

Sales

• Coordinate store operations and task assignments
• Serve as an example for team members in customer service
• Maintain a professional atmosphere in the absence of management
• Train Sales Associates and General Utility Workers
• Ensure guest satisfaction and resolve complaints
• Manage inventory and order merchandise as needed
• Conduct monthly safety inspections and file reports
• Handle nightly cash balance and auditing tasks

Retail Sales Worker Lead

Manager

• Lead daily branch operations across route delivery, warehouse, and service execution.
• Ensure timely, accurate product delivery and service to all client locations.
• Supervise, coach, and develop frontline associates, including Route Sales Representatives, Customer Service Representatives, Service Technicians, Drivers, and Warehouse staff.
• Oversee ordering, receiving, storage, and product rotation.
• Maintain relationships with key branch clients through periodic site visits.
• Execute pricing, merchandising, and promotional programs as directed.
• Champion a culture of safety across routes and warehouse operations.
• Maintain accurate operational records including: Inventory logs, Delivery & invoice documentation, Driver records & DOT files.

Branch Manager

Operations

• 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.
• Manages compliance with all local, state and federal regulations and codes and maintains all associated records and reports.

General Manager – Resort Operations

• Build business partnerships with customers
• Engage in ongoing conversations with key decision makers
• Improve customer product offerings and services
• Drive client retention and capitalize on sales opportunities
• Meet sales expectations and promote overall route growth
• Deliver and stock clients with products in a timely manner
• Solicit new business and obtain new accounts
• Maintain effective relationships with customers
• Ensure safe and timely loading/unloading of products

Route Sales Driver – Micro Markets

Human Resources

• Act as company representative at management appeal interviews
• Act as company representative at management grievance appeal interviews
• Represent the company at all employment tribunals
• Assist in company training programs
• Ensure employee presentations are carried out where contract has been won
• Prepare reports as needed
• Review employee relations queries that the HR Advisors are unsure of
• Take care of any regional team management employee relations query that may lead to disciplinary action
• Prepare material for employment tribunal claims
• Ensure that all managers in the region are kept up to date with any legal changes, with any HR company changes as coordinated by the company HR Director
• Analyze annual reporting of disability appraisals
• Produce a report on disability types
• Counsel unit managers on adjustments to jobs where employees have a disability
• Review and analyses contents of HR diary to identify training needs
• Participate in trainings to improve personal standards of performance
• Analyze labor turnover information with HRO on a quarterly basis indicating units most improved on previous month, on last year and ranking units in order of labor turnover percentage
• Conform and implement company and legal, health and safety requirements

Senior Human Resources Manager

Social Media Manager

• Lead content strategy and publishing across Instagram, TikTok, Facebook, LinkedIn, Pinterest, and YouTube
• Create high impact video, photo, graphic, and written content
• Balance unique property storytelling with portfolio wide brand campaigns
• Develop thought leadership and industry content for B2B audiences on LinkedIn
• Collaborate with marketing team members on integrated campaigns and unified content strategy
• Partner with agency of record on creator program
• Integrate influencer content into channel strategies (organic + paid)
• Manage daily posting and engagement across all social channels
• Monitor trends and elevate UGC that showcases our destinations
• Manage intranet and employee facing content
• Develop destination spotlights, brand updates, and internal storytelling assets
• Track KPIs across all platforms and campaigns
• Drive follower and audience growth across all channels
• Report insights for both property level and portfolio wide performance

Social Media Manager, Content

• Serve a variety of essential back of the house and front of house Food & Beverage (F&B) roles
• Maintain a safe sanitary work environment
• Gain extensive knowledge of proper use and cleaning techniques for kitchen equipment
• Monitor and record food and equipment temperature
• Maintain clean and safe working environment including pot/dish wash and deep clean duties
• Attend in-house training sessions
• Maintain personal hygiene, appearance, and uniform to company regulations
• Comply with company’s health and safety policy
• Ensure food hygiene regulations are adhered to
• Assist chefs with checking in food deliveries
• Ensure food storage aligns with food hygiene regulations
• Cleaning duties associated with service and related equipment

General Utility Worker I

Insurance

• Assist with food prep, portioning meals, and serving customers
• Lead all aspects of food preparation and assist in food items
• Cook and prepare foods according to recipes
• Maintain daily temperature logs
• Greet customers and handle complaints
• Maintain a clean work station

Food Service Worker Lead

• Maintain and follow all wage & hour compliance for local employees
• Conduct all required new hire paperwork and maintain employee files for employees on-site
• Coordinate payroll functions and check distribution
• Assist leadership on special projects
• Develops and maintains client relationships to grow base business and improve retention of account base
• Accountable for business reviews and key interactions with key clients within the local market
• Reviews and analyzes business performance using plan data and recommends decisions/approaches to address key operational opportunities and levers, including route sales growth optimization, pricing actions, product inventory, waste reduction, and labor costs, which would positively impact the business
• Responsible for recruiting, hiring, training, coaching, and counseling management staff and front-line personnel to provide ongoing support and development
• Optimize core processes and positively influence client relationships and business opportunities
• Owns and fosters effective communication at all levels of the organization
• Ensures daily operations are maintained as scheduled

Operations Manager

• Develop and execute dining solutions to meet customer needs and tastes
• Oversee and manage dining operations where customers order prepared foods from a menu
• 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
• 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
• Create value through efficient operations, appropriate cost controls and profit management
• Establish and maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food related products

Director of Culinary Services

Marketing

• Develop and execute marketing plans, new strategies and tactics for promoting existing or new locations to enhance sales and customer satisfaction
• Communicate and work cross-functionally with a variety of teams, both internal and external to develop signage and marketing collateral for multiple locations (cafes, coffee, catering, markets)
• Work closely with culinary, catering, and operations teams to deliver a top class experience for clients and account guests
• Develop communication plans using a multi-channel approach: digital, social, media boards, physical signage, internal client communication channels, etc
• Assist sites with signage, smallwares, and merchandising as needed
• Partner with account leadership and under lead marketing manager’s direction to support specific needs that drive measurable results across the portfolio
• Responsible for communications around the portfolio through recaps, photo slide decks, articles/newsletters etc
• Conduct team trainings for respective programming and marketing initiatives and be able to effectively communicate expectations and guide operators on how to execute programs for rollout
• Protect the integrity of the client brand and all local concept and company brands
• Operate within a marketing budget, in alignment with client KPI’s and portfolio budget
• Build relationships with clients, organization department heads and other key stakeholders
• Experienced in graphic design and creating marketing collateral primarily via Canva

Field Marketing Manager

Engineer

• The Operating/Stationary Equipment Technician is responsible for the operation, repair, maintenance, and installation of various machines and equipment.
• This may include performing diagnostics of mechanical, electrical, and plumbing problems and taking corrective action.
• The Stationary Equipment Technician provides customer assistance by resolving customer questions, problems, or complaints regarding equipment.
• Thoroughly inspects, maintains, and changes cylinders on various gases located in cylinder room.
• Repairs all types of valves, traps, separators, strainers, and all other plumbing devices including fixtures.
• Performs cutting and threading of pipes, sweating of copper tubing, and other types of plumbing connections (flared, compression, PVC, Vic, etc.).
• Performs general carpentry and construction duties as assigned.
• Responsible for performing minor electrical work.
• Maintains the dishwasher, steam kettles, and various gas appliances.
• Maintains critical inventory needed to keep operations running including maintaining and accounting for tools used.
• Completes preventative maintenance as scheduled and keeps record of having done so.
• Maintains a friendly, efficient, positive customer service attitude toward customers, clients, and co-workers. Is anticipative of/responsive to customer needs.

Operating/Stationary Engineer 1 – 2nd Shift, UNION

• Onboards, trains and leads kitchen personnel including management and Union staff on best practices and food production technique
• Assists with developing culinary team’s skill at identifying operational needs in the moment, and executing the proper courses of action to achieve success
• Assists with planning, organizing, and leading team meetings and daily huddles
• Estimates food consumption then requisitions or purchases food
• Collaborates with Executive Chef and Executive Sous Chefs to meet food, labor, and safety goals
• Contributes to meeting Aramark's performance metrics regarding inventory and waste management, sanitization, and safety
• Selects and develops recipes and standardize production recipes to ensure consistent quality
• Establishes presentation technique and quality standards, and plans and prices menus
• Assists Executive Sous Chefs with labor scheduling and timecard management
• Efficiently execute and deliver all food line products in accordance with the daily menu
• Complete production sheets and execute any unforeseen BEO changes related to the production of food items. Regularly reviews future BEOs to contribute to production planning
• Proactively manage waste by adhering to standardized menus, recipes, ingredients and labor models
• Positively influence kitchen culture through effective coaching, mentorship, and recognition

Kitchen Manager

• Develop and execute housekeeping solutions to meet customer needs
• Ensure compliance with infection prevention, safety, OSHA, Joint Commission and regulatory standards
• Mentor employees and create a shared understanding about objectives
• Ensure safety and sanitation standards compliant with Aramark and client's regulations