Aramark

Manager

• 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
• Adopt all Aramark processes and systems
• Understand performance metrics, data, order and inventory trends; educate teams on key levers to improve margins
• Bring value through efficient operations, appropriate cost controls, and profit management
• Follow the Operational Excellence fundamentals by meeting and maintaining food and labor initiatives
• Ensure entire team is trained and able to implement
• Supervise team regarding production, quality and control
• Maintain a safe and healthy environment for clients, customers and employees
• Follow all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour
• Lead the front of the house of the dining operation (Cafeteria/ Residential Dining Facility) in conjunction with the Food Service Director
• Plans, directs, and coordinates food service activities in order to deliver a finished product to the customer.

Certified Dietary Manager/Food Service Manager

Marketing

• Develop and execute marketing plans and new strategies for promoting locations
• Communicate with internal and external teams to develop marketing materials
• Work closely with culinary and operations teams to deliver top-class experiences
• Assist sites with signage and merchandising as needed
• Partner with account leadership for measurable results
• Conduct team trainings for programming and marketing initiatives
• Protect client brand integrity
• Operate within a marketing budget

Field Marketing Manager

Vice President

• Serve as a senior-level advisor to the President of the line of business
• Provide expert guidance on matters related to the National Park Service (NPS), federal and state public land agencies, and associated regulatory frameworks
• Monitor, analyze, and interpret NPS and other public land agency policies and regulations
• Advise executive leadership on implications of regulatory changes
• Cultivate and maintain strong relationships with NPS and public land agency personnel
• Assist in the preparation and strategic positioning of responses to Prospectus solicitations
• Identify emerging trends and risks in public land management and concession operations
• Work cross-functionally with legal, operations, finance, and marketing teams to ensure cohesive strategy and execution
• Provide training and guidance to internal stakeholders on public land policies and best practices

Vice President of Strategy

• Develop and implement dining solutions to meet customer needs
• Oversee and manage dining operations
• Use coaching model to engage and develop team members
• Ensure individual and team performance meets objectives
• Identify client needs and communicate operational progress
• Deliver client and company financial targets

Food Service Manager

Human Resources

• Prepares and builds food items according to standardized recipes and directions
• Properly stores food in accordance with standards
• Sets up workstations including prep tables, service counters, hot wells, steam tables, etc.
• Breaks down, cleans, and sanitizes workstations
• Serves food to customers while ensuring guest satisfaction and anticipating the customers’ needs
• Replenishes food items and ensure product is stocked to appropriate levels
• Maintains excellent customer service and positive demeanor towards guest, customers, clients, co-workers, etc.
• Adheres to Aramark safety policies and procedures including food safety and sanitation
• Ensures security of company assets

Student Intern, HR, Bilingual

• 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.
• Bring value through efficient operations, appropriate cost controls, and profit management.
• 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 the front of the house of the dining operation in conjunction with the Food Service Director.

Director

• Oversee daily food production in a secure correctional facility
• Manage large‑scale kitchen operations and supervise staff and incarcerated workers
• Maintain strict food safety and security standards
• Control inventory and costs
• Ensure menus meet nutritional requirements
• Follow facility, state, and federal regulations

Food Service Director

• Lead custodial operations and supervise, train, and direct custodial associates
• Coordinate custodial and housekeeping operations
• Maintain communication with department managers and respond to requests
• Ensure total quality management requirements in custodial operations

Custodial 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

• 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

• 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

Marketing IT Intern

Sales

• Perform all Sales Associate and General Utility Worker duties
• Hold pre-shift meetings to ensure that the team is aware of the day’s tasks, visiting VIPs, Be the Difference & Safety of the day and any other miscellaneous information to ensure successful operations
• Retail Leads should be highly knowledgeable about the surrounding areas, acting as a concierge resource for all guests.
• Ensure all guests are greeted when they walk into the store
• Train Sales Associates and General Utility Workers in their role helping to develop a team of customer service focused professionals
• Ensure everything operates smoothly in the manager’s absence and that all customer relations issues are handled effectively
• Respond directly to all customer complaints and ensure they are resolved efficiently and immediately in a professional manner
• Keep an inventory of stock, noting any out-of-stock items or possible shortages
• Order merchandise and other items in appropriate quantities from warehouse and vendors to meet demand
• May be required to complete monthly safety inspections and file incident and injury reports on an ongoing basis
• Must always ensure cleanliness and a pleasant atmosphere store
• Collect and compile daily cash and sales data from all outlets using Microsoft Excel and various Point of Sales and Property Management System software programs
• Lead all aspects of nightly close out and balance cash with daily sales at the end of the shift
• May perform nightly audit of cashier documentation
• Retail Leads assist management in scheduling all employees in accordance with labor budgets and assigning work tasks to the Sales Associates and General Utility Workers
• May assist with hiring General Utility Workers and Sales Associates
• May be required to coordinate, correct, supervise and submit payroll for the department, ensuring accuracy, proper transfer of labor and timely weekly reporting

Retail Sales Worker Lead

General Counsel

• Review, draft and negotiate a wide variety of contracts, including services, supplier, consulting, GPO membership, and other third-party agreements;
• Review and assist the business in preparing contractual modifications; draft memoranda, and other correspondence relating to the procurement function;
• Analyze and draft contractual requirements, special provisions, terms and conditions to ensure compliance with appropriate laws, regulations, corporate policies, strategic initiatives of the enterprise and business unit needs;
• Identify and provide advice about commercial contractual risks and issues;
• Balance legal advice and strategic business advice appropriately.
• Work directly with internal sales, strategic sourcing, financial, and account management personnel;
• Negotiate directly with external parties;
• Prepare and disseminate updates and analyses regarding contracting status, compliance and modifications

Legal Counsel – Contracts

• Analyze account profitability.
• Work with your Sales Team to stimulate new insights as it relates to selling techniques, advertising, and effective market penetration.
• Plan, develop and implement sales strategies tailored to potential clients, and keep informed on competitive services and pricing.

District Sales Manager – Refreshments

Project Manager

• Map and evaluate IT services to determine whether they meet customer and operator needs.
• Document service touchpoints and analyze service delivery performance.
• Partner with Service Owners to understand how to analyze the detailed process maps to improve the overall effectiveness and efficiency of the process.
• Track service KPIs and identify performance trends.
• Highlight improvement areas based on data insights.
• Support structured root cause analysis using a “No Problem Twice” approach.
• Document current state workflows, service steps, and cross-team handoffs.
• Build process maps using ITSM tools such as ServiceNow.
• Identify inefficiencies and recommend opportunities for improvement or automation.
• Ensure that our technology services meet customer needs, minimize negative business impact, and deliver on account needs.
• Ensure that our technology services continuously get better, adhering to the principle of "No Problem Twice".
• Promote transparency of the services to businesses and the respective service providers.
• Drive efficiencies through Lean 6 sigma principles.
• Support user-centered service design and assist in developing personas, journey maps, and service blueprints.
• Produce dashboards, KPI summaries, and service improvement reporting.

Certified Dietary Manager/Food Service Manager

Field Marketing Manager

Vice President of Strategy

Food Service Manager

Student Intern, HR, Bilingual

Food Service Manager

Food Service Director

Custodial Manager

Food Service Director

Chef Manager

Marketing IT Intern

Retail Sales Worker Lead

Legal Counsel – Contracts

District Sales Manager – Refreshments

IT Project Management Specialist