Aramark

Accounting Manager

• Oversee the financial operations of the organization ensuring accuracy and compliance with accounting standards
• Manage the accounting team and prepare financial statements
• Conduct financial analysis and develop accounting policies and procedures
• Coordinate audits and tax filings
• Collaborate with other departments for financial insights and support decision-making processes
• Key role in budgeting and forecasting
• Identify opportunities for cost savings and efficiency improvements

Marketing

• 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 Worker – Marketing Intern

Manager

• Developing and executing strategy, advocating for clients, encouraging dedication and driving engagement
• Delivering positive financial results and owning the operations of food service accounts
• Setting client objectives/priorities to drive sales growth and raise client retention
• Engaging clients through ongoing interactions and meetings
• Developing and deploying tailored operating plans to achieve financial targets
• Running labor scheduling, staffing, and employee training for high quality services
• Ensuring purchasing compliance and achieving local sustainability objectives

General Manager

• Lead daily operations across multiple sites, ensuring adherence to company standards for quality, service, and performance.
• Implement and monitor KPIs to drive operational excellence and continuous improvement.
• Plan and organise high profile events on the sites available.
• Build, develop, and manage site leadership teams.
• Identify, nurture, and grow talent across locations.
• Foster a culture of accountability, collaboration, and high performance.
• Develop and manage budgets for each site.
• Monitor financial performance, analyze variances, and implement cost-control strategies.
• Maintain strong relationships with clients, vendors, and internal stakeholders.
• Ensure all sites comply with local, state, and federal regulations.
• Develop and execute strategies for growth, efficiency, and profitability.

Hospitality Manager

• Coordinates custodial and housekeeping operations
• Maintains communication with and responds to the requests of department managers and directors, and other client partners
• Tours and inspects the facility to ensure total quality management requirements in custodial and housekeeping operations
• Reviews job orders and specifications to understand the material and labor required to complete the project and coordinates the activities of custodial employees to efficiently utilize staff, materials and equipment
• Maintains compliance with Aramark’s and client’s standards of operation, Aramark’s Business Conduct Policy, and all federal, state and local regulations.
• Maintains all records and reports as required by regulations and codes
• Understands departmental expenses such as supply need and labor costs to maintain budget conditions.

Custodial Manager

• The Food Service Manager at ASPC Safford Correctional Facility is a management position 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
• 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

Food Service Manager

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
• 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

• Develop and execute dining solutions to meet customer needs
• Oversee and manage dining operations
• Lead, mentor, engage and develop teams
• Ensure food services appropriately connects to the Executional Framework
• Coach employees on execution
• Ensure safety and sanitation standards
• Identify client needs and communicate operational progress
• Build revenue and manage budget

• 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.

• 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, 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

Call Center Representative

• Provides patient support via phone and software systems
• Serves as a liaison to other departments regarding patient meal services and other support services
• Maintains friendly, efficient, positive customer service demeanor toward customers, clients, and co-workers
• Responsible for patient customer service functions of answering phones, taking menu orders, answering questions or if unable to answer, appropriately directing calls from patients
• Uses software to record patient orders
• Maintains institutional knowledge of therapeutic diets
• Maintains compliance with ARAMARK's standards of operation

Contact Center Operator

• 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 the 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.

• 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 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

Burrito Bowl Manager

Human Resources

• Support Human Resources management in daily reporting, administration, and other HR functions
• 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

HR Generalist Coordinator II

• Responsible for day-to-day HR functions including recruiting, staffing, hiring, training, development, coaching, incentives, and disciplinary procedures.
• Issue resolution, follow up and recommendations for account employee relations and labor relations issues including but not limited to: Hotline calls response, investigation and follow, Corrective action/performance management consulting, and Policy interpretation.
• Create and implement internal HR processes and procedures within ARAMARK guidelines.
• Maintain compliance with all applicable employment laws and regulations.
• Lead interns and HR administrative office workers in continual improvement of HR Processes.

Accounting Manager

Student Worker – Marketing Intern

General Manager

Hospitality Manager

Custodial Manager

Food Service Manager

Food Service Director

Food Service Director

Food Service Manager

Food Service Director

Contact Center Operator

Food Service Manager

Burrito Bowl Manager

HR Generalist Coordinator II

Human Resources Generalist