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

Manager, Culinary Services

• 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

Administrative Manager

• 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

• Overseeing all aspects of Integrated Facilities Management (IFM) at an Aramark client site
• Leading a dedicated team and building partnerships
• Guiding frontline leaders and fostering a culture of growth
• Driving operational efficiency through effective labor planning and scheduling
• Building relationships with client site leadership and participating in business reviews
• Ensuring compliance with Aramark Facilities Management standards

Facilities Manager

Sales

• Coordinate store operations, supporting and training the utility workers and cashiers
• Assign the day’s work tasks to the Sales Associates and General Utility Workers
• Serve as an example for the Retail Workers and General Utility Workers
• Maintain a professional and enthusiastic atmosphere even in the absence of management
• Hold pre-shift meetings to ensure that the team is aware of the day’s tasks
• Train Sales Associates and General Utility Workers in their role
• Ensure everything operates smoothly in the manager’s absence
• Respond directly to all customer complaints and ensure they are resolved efficiently
• Keep an inventory of stock, noting any out-of-stock items or possible shortages

Retail Sales Worker Lead

Marketing

• Support the development and implementation of the social media content for all campus dining locations, health and wellness and sustainability.
• Manage social media and public relations campaigns and day-to-day activities.
• Work with Marketing Manager to update the dining website including menu correctness, video content, and written content.
• Work with subject matter experts on a variety of topics and translate that information into captivating and concrete storytelling.
• Assist managers with the planning of special events.
• Responsible for the complete creation, accuracy and delivery of print and digital collateral.

Marketing Assistant

Director

• Delivers strong operational performance by executing against Aramark Healthcare+ and regulatory agency standards and programs, continually monitoring operations, and completing assessments and necessary action plans to provide optimal food quality and meal service, and drive patient and customer satisfaction.
• Ensures compliance to food safety, sanitation, and overall workplace safety standards.
• 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.
• Interacts with Client Management and maintains effective client and customer relations at all levels of client organization, including conducting rounding. Identifies Aramark service expansion opportunities.
• Provides overall direction and manages performance for all Food Service Managers, Supervisors and front line employees, ensuring employee development, engagement and compliance with human resource related policies and standards, including conducting applicable rounding.
• Directs, staffs, and trains food service department regarding food presentation, quality, cost control, and cash handling.
• Develops operational component forecasts and is able to explain variances. Responsible for component’s accounting functions.
• Ensures compliance with all contract obligations.

Food Service Director

Financial Planning and Analysis

• Preparation of quarterly reports and Operating Review documents
• Supports and assists in the strategic planning process
• Coordinates and prepares the annual plan, including setting client-specific targets and meeting with regional and department Vice Presidents to establish goals and targets
• Analyzes and compares monthly and quarterly financial results, metrics and key performance indicators against plan and other internal benchmarks, including guarantees, food, labor, working capital and cash flow analysis
• Prepares and reviews monthly and quarterly financial projections
• Prepares quarterly reports including the preparation and coordination of the quarterly Operating Review
• Prepares and presents periodic performance and financial reports to senior management
• Reviews and analyzes, from a financial perspective, sales and marketing and other internal company initiatives
• Develops financial models to determine the economic feasibility of proposed projects or investments
• Directs the preparation of special purpose or ad hoc analysis as the need arises
• Liaison Corporate and Regional Finance teams to monitor and analyze business performance
• Identifies and promotes the sharing of standard methodologies across regions
• Leads a team of analysts

Finance Director II – Vending Overhead

• Cooks and prepares 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

Cook

Events

• Lead all aspects of and assist in preparation of food items for the day and dating products.
• Coordinate and assist in setting up and breaking down stations designated by the manager.
• Cook and otherwise prepare foods according to recipes and directions.
• Responsible for use of accurate portions when preparing and serving items on the line.
• Maintain daily temperature logs
• Responsible for taking samples of all food items on the line prior to serving the customers.
• Alert management and pull food items that do not meet quality expectations.
• Complete opening and closing station checklists
• Greet customers as they approach and leave the serving line
• Ask customers about the quality of their service and handle any complaints while maintaining a positive attitude and smile.
• Coordinate and assist in maintaining a clean work station (including floors, work areas, equipment, walls, refrigerators, and meat blocks)
• Ensures that all work areas and serving utensils are cleaned and sanitized
• Responsible for accurate disposal of waste from the service line.
• Transfers supplies and equipment between storage and work areas by hand or by cart.
• Assist with daily safety observations and report safety hazards discovered in the location to management immediately.
• Cross-train in areas as the need arises
• Able to work in concessions, catering, and special events required by your manager
• Perform task as requested by your manager on a weekly, bi-weekly, or monthly basis
• Completion of any task requested by a supervisor or member of the Aramark management team.
• Lead all aspects of and advise the employees working on the line to ensure timely and effective service of the customers.
• Request support from utility workers for sanitation issues of the line as needed.

Lead Alcohol Supervisor – Venues and Events

Administrative Assistant

• 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
• Schedules meetings
• Maintain office memos and informative postings
• Operate technology, systems, and software such as voicemail systems, copy/scanners, personal computers, and MS Office

Lead HR Administrative Assistant

• Stocking and inventorying products
• Maintaining appearance and cleanliness of the retail location
• Providing general customer service and assistance to guests
• Processing sales transactions
• Ensuring product is stocked to appropriate levels
• Handling cash and processing credit card transactions
• Maintaining friendly and positive customer service demeanor.
• Adhering to cash handling policies and procedures
• Ensuring security of company assets

Retail Sales Worker

• Manage Front of House (Cafeteria, Food Court, Quick Service) dining operations
• Develop and implement retail services plan to improve service, quality and profitability of service areas.
• Maintain effective working relationships with other departments to provide a unified retail experience for customers.
• Manages marketing, merchandising and cash handling procedures.
• Ensures that requirements for appropriate sanitation and safety levels in respective areas are met
• Maintains effective client and customer rapport for mutually beneficial business relationships
• Drives customer service and tracks and responds to survey results.
• Directly supervises two or more employees with responsibility for hiring, discipline, performance reviews and initiating pay increases
• Assists in location forecast and accounting; tracks sales trends and drives sales.
• Implements specials and LTOs and coordinates pop up restaurants, Fooda, etc.
• Manages catering including utilizing catertrax, coordinating with client, menu planning, staffing and set up.

Retail Food Service Manager

• Supports the operations team in executing innovation launches that drive profit growth
• Coordinates engagement activities showcasing new products and programs to promote brand awareness and community interaction
• Works with the Regional Marketing Manager and District Marketing Manager to identify new marketing opportunities
• Executes on-site market research initiatives, including intercept and digital surveys
• Gathers market research, campaign results and consumer trends
• Supports the development, implementation, and execution of the client’s brand strategy
• Designs location specific traditional, digital, and social marketing campaigns, and measures and tracks analytics
• Updates and manages content of marketing materials and coordinates print production, when required
• Creates eye-catching visuals through photography, video editing, and graphic design
• Builds and maintains core relationships with clients, various campus clubs and departments, and local communities
• Communicates with cashiers and food employees about current marketing initiatives and respective promotions
• Supports other Aramark locations, as required

Manager, Culinary Services

Administrative Manager

Chef Manager

Facilities Manager

Retail Sales Worker Lead

Marketing Assistant

Food Service Director

Finance Director II – Vending Overhead

Cook

Lead Alcohol Supervisor – Venues and Events

Lead HR Administrative Assistant

Retail Sales Worker

Retail Food Service Manager

Chef Manager

Marketing Associate