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.

Bench Manager – Mid-Atlantic Market

Operations

• Provide overall vision, planning, direction, and control to assigned units
• Establish and maintain effective client and customer rapport
• Build revenue and manage budget with sensitivity to costs
• Ensure value through efficient operations and profit management
• Ensure unit managers maintain a safe and healthy environment

Vice President of Operations, Mid-Atlantic Market

Auditor

• Preparing event day stand folders with necessary paperwork to document product transfers, product spoilage, employee meals, and any other required paperwork.
• Adherence to all cash handling policies and controls including pre and post counts of cash for each event day.
• Auditing inventory counts, by ensuring accurate entry of starting and ending counts for all event day stands.
• Able to communicate with all departments.
• Maintains excellent customer service and a positive attitude towards guests, customers, coworkers, etc.

Accounts Receivable

• Assist in month end close activities
• Understand AP/AR processes
• Be able to troubleshoot and solve process issues
• Provide backup for month end close process
• Maintain service level agreements and key performance indicators
• Respond timely to inquiries, researches, and resolves discrepancies
• Compiling and reviewing financial information
• Must have previous experience acting as liaison withing internal departments, as well as external clients
• Outstanding ability to execute multiple projects and assignments without error, but with high attention to detail
• Help cultivate an environment of continuous improvement
• Strong verbal and written skills with the ability to communicate effectively with colleagues as well as various levels of leadership
• Participate in planning sessions to answer questions and offer suggestions

Human Resources

• Resolve general employee relations issues; provide direction and recommendations to all levels of leadership, ensure fairness and consistency of policy and practice.
• Provide consultation to managers on policies and compliance regarding employment-related matters.
• Investigate and resolve employee complaints, issues, and concerns regarding employment practices originating from the employee hotline and other sources.
• Conduct interviews and prepare relevant documentation using investigation guidelines.
• Recommend appropriate resolution of complaints, develop action plans and follow up to ensure completion.
• Interact with internal (COs, Field HR) and external resources (vendors) to acquire needed information to lead work to completion.
• Coordinate all leave of absence cases to include general administration, comprehensive case management, and compliance with all related policies and employment laws.
• Review dashboard metrics daily to optimize efficiency and ensure work is completed in accordance with service level agreements (SLAs).
• Assist with HR projects and initiatives as the need arises; audit SharePoint site to ensure information is current and accessible.

Assistant HR Manager

Recruitment

• Assisting the Human Resources Management team with administrative tasks including, but not limited to, recruiting, staffing, onboarding, employee/NPO Check-in, etc.
• Work well with customers, visitors, and employees in a professional and cheerful manner.
• Facilitate all aspects of hourly recruitment including posting job requisitions, scheduling interviews and hiring fairs.
• Source new non-profit groups and submit vetting requests
• Assist the staffing team with event preparations and on-site event day check in support.
• Communicate event details to employees and non-profit volunteers.
• Complete event day preparations including creating staffing assignments and delivering paperwork.
• Perform event day operations including set up, employee check in, and closing duties.
• Finalize event day reconciliation 24 hours post event.
• Perform administrative functions including distributing mail and greeting visitors.

Part-time HR Staffing Assistant – Concessions

• Support day-to-day management of on-site commissary operations at assigned correctional facilities
• Ensure commissary orders are delivered accurately and on schedule
• Process inmate credits, damages, shortages, and replacements in a timely manner
• Address inmate complaints and grievances in accordance with policy
• Serve as a liaison between Union Supply and facility leadership
• Oversee on-site commissary warehouse operations, including picking, packing, shipping, and receiving
• Manage inventory control, including ordering, stocking, and reconciliation
• Monitor daily operations and resolve issues impacting service or efficiency
• Plan commissary operations around holidays, special events, and schedule changes
• Maintain accountability for Union Supply equipment, supplies, and inventory
• Ensure compliance with contracts, facility rules, and security requirements
• Maintain required correctional facility security clearance
• Process on-site employee payroll and complete required administrative reporting
• Recruit, train, and supervise commissary staff
• Conduct performance reviews and administer corrective action as needed
• Perform physical job duties, including lifting and moving product
• Travel between assigned client locations as needed

Commissary Manager

• Establish and maintain excellent relationships with key corporate customer contacts
• Help develop, implement, and track account plans
• Conduct recurring Client business reviews
• Facilitate discussions and issue resolution with appropriate internal departments

Client - Strategic Accounts Manager

• Overall ownership and accountability of operational management and financial performance of the unit
• Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved
• Reward and recognize employees
• Identify and engage top talent and develop team members to their fullest potential within the organization
• Establish and maintain effective client and customer rapport for a mutually beneficial business relationship
• Build revenue and manage budget which includes cost controls with regard to labor, supply, and inventory
• Implement and maintain GM agenda for both labor and total quality management requirements

Environmental Services Manager – 2nd Shift

• develop and implement dining solutions to meet customer needs and tastes
• oversee and manage dining operations where customers order prepared foods from a menu
• travel within the Greater Chicago area
• 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
• supervise team regarding production, quality and control

Food Service Bench 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 and standardize production recipes for consistent quality
• Establish presentation technique and quality standards, plan and price menus
• Ensure proper equipment operation/maintenance and maintain safety and sanitation in kitchen
• Oversee special catering events and may offer culinary instruction and/or demonstrate culinary techniques

Chef Manager

Events

• Coordinate total catering operations to include duties such as booking events, supervising teams, developing, selecting, and costing menus, pricing, hiring, and departmental administration
• Be responsible for all aspects of preparation, service, and cleanup for multiple catering operations
• Develop and implement catering solutions to meet customers’ needs
• Develop and maintain effective client and customer rapport
• Develop and implement annual comprehensive marketing plan for catering, including but not limited to collateral, sales strategies, and marketing budgets
• Establish and implement service and presentation standards for all catering operations, implement processes to ensure compliance and consistency
• Implement new services to support base business growth and client retentions
• Stay ahead of and advise clients, customers and staff on current catering trends and products
• Facilitate the delivery of prepared food built from banquet event orders
• Participate in sales process and negotiations of contracts and assist clients in planning special events
• Train and lead catering employees to ensure catering standards are followed
• Responsible for setting and delivering sales, food, and labor targets
• Responsible for execution of catering events of varied size and scope including staffing and management
• Responsible for components accounting functions including accurate reporting of all catering related revenue, expenses, and receivables
• Ensure compliance with all food, occupational and environmental safety policies

Banquet & Special Events Director

Sales

• Greets and assists customers while anticipating their needs
• Ensure product is stocked to appropriate levels and replenishes and arranges items as needed to maintain appearance
• Operates register, handles cash, and processes credit card transactions
• Responsible for cash handling, safe verifications, and preparing deposits
• Maintains friendly, efficient, positive customer service demeanor toward customers, clients, and co-workers
• Adheres to cash handling policies and procedures
• Ensures security of company assets

Retail Sales Worker

• Cooks and prepare a variety of food according to production guidelines and standardized recipes
• 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, and uses a variety of cooking methods on meat, vegetables, and other foods

Cook

• Support the Patient Services Operation in the Food & Nutrition Department
• Develop and execute dining solutions to meet patient and customer needs and tastes
• Utilize technical training and interpret government mandated nutritional standards in the healthcare industry on food health to develop healthy menu implementation plans
• Serve as the primary liaison between Food & Nutrition Services and clinical partners
• Meet directly with patients to address meal concerns, preferences, allergies, and satisfaction issues
• Translate patient feedback into actionable culinary and service improvements
• Validate nutritional accuracy, allergens, and therapeutic appropriateness of menus and recipes
• Ensure all menu items align with clinical nutrition standards and diet order requirements
• Collaborate with culinary teams to balance nutrition, palatability, and feasibility
• Maintain compliance with regulatory and accreditation standards related to patient nutrition
• Oversee recipe builds, nutrition labeling, and diet rule mapping within MenuLogistics
• Foster strong working relationships between dietary, clinical, and operational teams