Aramark

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
• 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

Food Service Director

Controller

• To carry out daily credit control procedures ensuring overdue debts and bad debts are kept to a minimum
• Accurately supervising customer accounts on a regular basis to ensure the company’s credit control policies and procedures are adhered to
• Meet all targets set out by the Company Plan
• Processing and resolving of daily customer accounts queries and issues e.g. copying invoices/statements
• Collaborate closely with relevant departments regarding credit control activities
• Post & allocate receipts accurately and in a timely manner
• Balancing of all accounts on a monthly basis
• Maintain all files and documentation to a high standard
• Prepare weekly/monthly/quarterly analysis of outstanding debts and report any issues to AR Manager as needed.
• Responsible for ongoing evaluation and enforcement of policies and procedures with regard to Credit Control Department
• Advance unresolved issues
• Any ad hoc duties that may arise

Unit Controller

Manager

• Provide overall vision, planning, direction, and control for multiple Higher Education and K12 facilities accounts across the New England region
• Lead and develop General Managers and site leadership teams to ensure consistent execution of Facilities Management standards
• Drive operational excellence across custodial, maintenance, and grounds services
• Model safety-first leadership and ensure compliance with all federal, state, and institutional safety standards
• Serve as senior relationship leader for university, college and K12 stakeholders
• Maintain strong executive-level client engagement to support long-term retention and growth
• Own district-level P&L performance, including revenue growth, EBIT, margin management, and cost controls
• Recruit, develop, and retain high-performing facilities leadership talent
• Foster a culture of accountability, engagement, and operational discipline
• Plan and facilitate regional leadership meetings and performance reviews

District Manager – Facilities Management, Education

• 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

Chef Manager

• The QA Manager is fully responsible for the management and administration of all quality programs in their assigned region.
• Utilizing education and product knowledge work quickly and efficiently to resolve quality and safety related issues as reported by contracting, purchasing, suppliers and customers.
• Perform Food Safety audits utilizing expertise in GFSI audit requirements, HARPC/HACCP regulations, and Food Security measures.
• Partner with suppliers to develop new and emerging food safety technologies.
• Conduct critical Supply Chain assessments on Avendra suppliers in the form of Meet the Truck Audits.
• Analyze contracted products for adherence to product quality specifications.

Quality Manager

• Plans, coordinates and directs all custodial activities, including Aramark and client financial accountability, and compliance with the standards established by Aramark, regulatory agencies and clients.
• Leads all aspects of custodial operations while maintaining the established quality standards, safe operation and complete regulatory compliance by training, supervising, evaluating, and motivating assigned personnel in their work
• Develop and be accountable for a safety culture that creates a work environment where no one gets hurt
• Analyze all financial reports for facility operations, as well as reviewing all financial measurements with managers and directors to ensure achievement of financial goals
• Actively foster a positive relationship between Aramark and the client and responsible for ensuring the highest level of customer satisfaction is provided
• Ensure administration of HR Policies and interprets and ensure compliance with company policies such as safety, sanitation and purchasing.
• Responsible for staffing, development of personnel, training and education
• Participate in development of operational component forecasts and can explain variances
• Proficient in and ensures consistent and regular use of the Computerized Management Maintenance System (CMMS) to properly manage the operation.

Custodial Manager

• Assist Account Manager to plan food production according to ARAMARK’s procedures and supervise its execution.
• Control food cost and oversee the implementation of Safety procedures in the Food Service operations.
• Follow the implementation of the ARAMARK Food Services program.
• Design menu, prepare order and work out the food production procedure.
• Lead the whole food production in kitchen.
• Make purchasing plan for food materials and inventory management.
• Keep good understanding on the development and new trends in the catering industry.
• Train and develop staff.
• Establish good communication with clients to meet or exceed requirements.
• Manage cook staffing and team building.

Culinary Manager

Account Manager

• Ensure catering operations connect to the Executional Framework.
• Deliver consistent quality in planning and execution of events.
• Demonstrate established company solutions to ensure consistency, quality and efficiency within consumer driven offerings.
• Lead catering team to ensure quality in final presentation of food.
• Train and lead employees to ensure knowledge of food menus and promotional calendars.
• Model and reinforce Aramark's mentor process.
• Reward and recognize employees.
• Monitor team performance and provide regular feedback.
• Plan and execute team meetings and daily huddles.
• Complete and maintain all staff records including training records, schedules and performance data.
• Develop and maintain effective client and customer rapport for mutually effective business relationships.
• Demonstrate excellent customer service using Aramark's standard model.
• Implement communication strategy as provided by marketing team in order to build catering revenue.
• Responsible for delivering food and labor targets.
• Develop and execute strategies to achieve catering revenue forecasts.
• Responsible for executing catering events of wide-ranging size and scope, including staffing and management.
• Ensure accurate reporting of all catering related revenue, expenses, and receivables.
• Coordinate activities with other departments as appropriate.
• Ensure compliance with Aramark food, occupational and environmental safety policies in all culinary and kitchen operations.

Catering Relationship Manager

• Lead custodial operations and supervise, train and direct the custodial associates.
• Reports to and supports the Custodial Manager Senior or Facility Director in achieving objectives and client expectations.
• Trains employees on proper and safe use of all equipment and chemicals.
• Ensure safety moment and safety training are completed on a daily and/or weekly basis.
• Review, edit, and approve timecards in Time Keeping System.

Custodial Associate Manager

• Responsible for providing overall vision, planning, direction, and control to assigned units
• Execute General Management program focusing on growth, cost, and productivity
• Frequent travel to client sites throughout the district is expected
• Build revenue and manage budget with sensitivity to costs

District Manager – Refreshments

Sales

• Loads product onto the truck daily
• Stocks product to par levels and maintains accurate documentation of product levels via appropriate software
• Report sales, waste, customer concerns, and/or machine malfunctions daily
• Report on necessary maintenance or repairs needed on the vehicle to management immediately
• Maintain services and upkeep the cleanliness of vehicles and equipment
• Performs all job duties in a safe manner by adhering to all driving regulations, company safety policies and procedures
• Maintains a friendly, efficient, and positive attitude towards customers, clients, and co-workers

Route Sales Driver

Administrative Assistant

• Provide daily direction and communication to employees to ensure functional duties are performed in a timely, efficient, and knowledgeable manner.
• Coordinate and lead special projects.
• Based on extensive knowledge and experience, provide guidance to other employees to solve problems, answer questions, and research issues that may arise within the administrative function.
• Recommend methods to improve operation processes, efficiency, and service to both internal and external customers.
• Serve as a resource for other departments on matters pertaining to functional area.
• Support the processing of weekly payroll including but not limited to the tracking of time and attendance, reporting commissions, and other related payroll in accordance with company policy and our on-site collective bargaining agreement(s).
• Post all notices from regional management and HR regarding Company Policy, payroll, HR, Benefits, and Compliance Practices as needed.
• Review and maintain the time and attendance system.
• Implement new administrative procedures and forms as directed.
• Support the daily office functions by ordering supplies.
• Support inventory process generating POs and maintaining perpetual inventory ordering system, which may include the following: ordering product, receiving product, and issuing product to the route daily.
• Maintaining our POS database which may include writing POs and pulling in weekly sales and inventory results.

• Plans, controls and directs all cleaning, sanitizing and waste removal functions within a healthcare facility
• Overall ownership and accountability of operational management and financial performance of the unit
• Establish and maintain effective client and customer rapport
• Build revenue and manage budget including cost controls

Environmental Services Director

Backend Engineer

• Assist the manager with food/meal preparation
• Maintain cash receipts and meal records
• Prepare quality food and baked goods according to a planned menu
• Prepare a daily report that verifies transactions
• Understand what is inclusive of a meal
• Ensure storage of food in an accurate and sanitary manner
• Serve food according to meal schedules, department policies and procedures
• Use and care of kitchen equipment, especially knives
• Timely preparation of a variety of food items, beverages, and garnishments
• Coordinate and assist in major cleaning of refrigerators, freezers, and cooking and serving equipment
• Adhere to all food safety regulations for sanitation, food handling, and storage
• Adhere to the uniform policy
• Connect with the Manager daily to understand and accurately prepare menu for the day
• Supervise the food temperature requirements
• Maintain a clean and organized work and storage area
• Scrub and polish counters, clean and sanitize steam tables, and other equipment
• Follow established procedures and standards for cleanliness, to ensure a balanced and safe environment; duties include sweeping, moping, ware washing
• Maintain garbage collection site and kitchen floor areas in a neat and sanitary fashion
• Perform other duties as assigned including other areas in the kitchen

Food Service Worker

Supply Chain

• Ships and receives Company products in an accurate and timely manner
• Ensures all Company products are received by our customers in sellable condition
• Stock products in the warehouse
• Orders products and manages warehouse inventories to acceptable levels