Aramark

Financial Planning and Analysis

• Partners with Operations Teams in developing financial analysis and reporting
• Provides guidance to front-line management team while training, coaching, developing and mentoring operations managers
• Oversees compliance with contract results and participates in contract performance reviews
• Coordinates month-end close process and variance analysis

Regional Finance Manager

Manager

• Establish and maintain systems and procedures for the planning, directing, and coordinating of commissary activities for the delivery of products to customers within the account
• Coordinate unit forecast and unit accounting process
• Ensure the requirements for appropriate sanitation and safety levels in respective areas are met
• Execute promotions assigned for that location
• Supervise unit personnel regarding production, merchandising, quality and cost control
• Oversee labor scheduling, staffing and employee training
• Conduct inventory and records management audits to comply with Aramark, government and accrediting agency standards

Commissary Manager

Events

• Cooks and prepare a variety of food according to production guidelines and standardized recipes
• Sets up workstation with all needed ingredients and equipment
• Prepares ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items
• Safely uses a variety of utensils including knives
• Operates equipment such as ovens, stoves, slicers, mixers, etc.
• Bakes, roasts, broils, steams, and uses a variety of cooking methods on meat, vegetables, and other foods
• Arranges, garnishes, and portions food according to established guidelines
• Properly stores food by adhering to food safety policies and procedures
• Cleans and sanitizes work areas, equipment, and utensils
• Maintains excellent customer service and positive demeanor towards guests, customers, clients, co-workers, etc.
• Adheres to Aramark safety policies and procedures including accurate food safety and sanitation
• Ensures security of company assets

Event Base Fry and Grill Cook

Engineer

• Responsible for supporting the Commissioning Program for the NYS Office of Mental Health and multiple client sites primarily within the NY Region.
• Technically assist execution of building commissioning projects
• Review HVAC, controls and/or electrical plans and specifications
• Independently or with senior engineer, perform field inspections, equipment startups, test and balance activities, and functional performance tests
• Support on-site commissioning activities under the supervision of senior engineers
• Assist in preparing commissioning deliverables such as field reports, checklists, and test procedures
• Prepare commissioning reports and maintain commissioning issues lists
• Participate in commissioning meetings and prepare meeting minutes
• Document test results and maintain commissioning records
• Support the development and maintenance of project documentation
• Responsible for personal time management on assigned projects
• Responsible for the technical quality and accuracy of work provided under the guidance of senior engineers
• Planning for project activities and keeping accurate records of project activities
• Communication with other staff including Engineers and Senior Manager
• Travel to sites is required – overnight stays on occasion

Junior Building Commissioning Engineer

Analyst

• Stakeholder Engagement: Partner directly with business leads to define requirements and validate the value of new data products
• BI Development: Design and maintain BI dashboards and AI insights to replace manual, spreadsheet-based processes.
• Data Visualization: Transform proven concepts into production-grade insights, providing long-term support and stakeholder value.
• Strategic Alignment: Work closely with the engineering team to ensure underlying data views are optimized for reporting and global scale.
• Process Improvement: Identify opportunities and implement solutions to improve business processes.

Senior Analyst, Business Intelligence

Accounting Manager

• Responsible for the delivery of accurate and timely information
• Maintenance of client profit and loss account
• Overall compliance with internal company procedures and controls
• Collaborate closely with other financial departments (AR, AP, PO, Tax, Payroll, Treasury and HR)
• Implement deadlines
• Raising of sales invoices
• Preparation of prepayments and accruals
• Prepare a variety of journal entries
• Ownership of monthly entity review process (P&L and Balance Sheet)
• Ad hoc projects/duties assigned by Manager

Accounting Clerk

Payroll

• Build business partnerships with customers and meet their expectations.
• Improve customer product offerings and services to drive client retention.
• Capitalize on sales opportunities and focus on retention.
• Deliver and stock clients with requested products in a timely manner.
• Solicit new business and increase revenue through lead generation.
• Maintain respectful relationships with customers and provide excellent customer service.
• Ensure products are loaded and unloaded safely and properly.
• Operate company vehicles safely and according to regulations.
• Responsible for a complete and accurate accounting of all monies and products daily.

Route Sales Driver – Micro Markets

• 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

Hotel Kitchen Manager

Human Resources

• Provide HR Specialist support for the Aramark Corporate functional staff / Centers of Excellence (COE).
• Issue resolution, follow up and recommendations for corporate COE’s including but not limited to: Hotline calls response, investigation and follow, Corrective action/performance management consulting, and Policy interpretation.
• Engagement Action Plan development and follow-up, corporate engagement and celebration activities point of contact/coordinator.
• Talent Acquisition – corporate Accelerate to Leadership and Step up to Leadership point of contact.
• HR metrics reporting and analysis.

HR Generalist

Catering Chef 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
• 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, 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
• 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

Director of Food & Nutrition Services

Compliance

• Provides patrol of buildings and surrounding property
• Schedules and assigns daily work assignments and/or projects to a team
• Coordinates completion of tasks
• Protects property and staff by maintaining safe and secure surroundings
• Monitor and control access at building entrances and admits appropriate personnel and/or guests
• Unlocks buildings/doors after checking identification
• Responds to all emergency situations
• Maintains confidentiality of security information
• Ensures security of company assets
• Patrols assigned areas on foot, checking for fires, vandalism, suspicious activity or persons or safety/fire hazards
• Investigates and/or reports hazards, unusual or suspicious circumstances to General Manager for correction or follow-up actions
• Checks doors and windows of buildings to ensure they are tightly closed and locked; notes in written log any unlocked doors/windows; submits information to supervisor
• Assists any persons in building or on grounds needing directions or information
• Escorts people/property to desired destination when monies, documents or safety of property or persons are a concern
• Responds to alarms and dispatched calls; decides what actions to take based on situation, facts known and position limitations
• Decides when incident requires written report; decides which report form to use and submits to supervisor
• Unlocks buildings/doors after checking identification
• Conducts investigations and prepares accurate and complete written reports
• May assist on-duty law enforcement officers with crowd control and surveillance at large public events
• Assist with traffic control

Alcohol Compliance Supervisor

• Lead custodial operations
• Supervise, train and direct custodial associates
• Coordinate custodial and housekeeping operations
• Maintain communication with department managers and directors
• Inspect the facility to ensure total quality management requirements
• Review job orders and coordinate activities of custodial employees
• Maintain compliance with standards and regulations

Environmental Services Manager – 2nd Shift

• 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 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.
• Employee Engagement Initiatives – Engagement Action Plan development and follow-up, corporate engagement and celebration activities point of contact/coordinator, Develop and advise innovative employee motivation and morale programs.
• Talent Acquisition – corporate Accelerate to Leadership and Step up to Leadership point of contact.
• HR metrics reporting and analysis.
• Benefits and Payroll assistance as needed.
• On-boarding programs and initiatives.
• Union and labor relations.
• Lead interns and HR administrative office workers in continual improvement of HR Processes.

Human Resources Manager

• Manages production for 3 points of service: patients, retail and catering
• 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