Aramark

Auditor

• Supervision of post-event cash handling documenting any discrepancies or variances in sales.
• Organization of the event stand folders with paperwork necessary to document product transfers, product spoilage, employee meals, inventory stand sheets, and any required paperwork.
• Adherence to all cash handling policies and controls including pre- and post-counts, non-event day audits, and coordination of pickups and change orders.
• Auditing of inventory counts, by ensuring accurate entry of starting and ending counts for all stands, coordinating recounts for inventory discrepancies.
• Communicates closely with all departments particularly F&B and Warehouse to ensure accurate inventory reporting and revenue resolution.
• Maintains excellent customer service and positive attitude towards guest, customers, clients, co-workers, etc.

Event Day Auditor – Concessions

Engineer

• Assist with equipment inspections, system testing, and verification of functional performance
• Support the development and execution of commissioning plans, checklists, and test scripts
• Help identify system deficiencies and work with senior engineers to troubleshoot solutions
• Contribute to system start-up and integration activities across mechanical, electrical, and control systems
• Maintain accurate logs, test results, deficiency lists, and field notes
• Assist in preparing commissioning reports and turnover documentation
• Collaborate with contractors, vendors, and project managers to support commissioning activities and timelines
• Attend site meetings and provide updates on test results and any issues found

Entry-Level Commissioning Engineer

Sales

• Process debit and credit transactions
• Interact with customers and record purchases
• Maintain customer service and atmosphere
• Restock shelves and assist with inventory
• Answer customer questions and resolve complaints

Retail Sales Worker – Merchandise

Director

• 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
• Develop 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

Food Service Director

• Loads product onto the truck daily
• Stocks product to par levels and maintains accurate documentation of product levels via appropriate software
• Report sales, waste, customer concerns, and/or machine malfunctions daily
• Report on necessary maintenance or repairs needed on the vehicle to management immediately
• Maintain services and upkeep the cleanliness of vehicles and equipment
• Performs all job duties in a safe manner by adhering to all driving regulations, company safety policies and procedures
• Maintains a friendly, efficient, and positive attitude towards customers, clients, and co-workers

Route Sales Driver

Compliance

• Ensure that all employees and guests follow our safe-drinking guidelines
• Enjoy high volume & fast paced operations
• Communicate and enforce policies
• Work in food and beverage for events

Alcohol Compliance Supervisor

Manager

• Lead all aspects of catering solutions and special events
• Develop and complete catering solutions to meet customers' needs
• Develop and maintain effective client and customer rapport
• Deliver consistent quality in planning and executing events
• Facilitate delivery of prepared food and setup of events from banquet orders
• Assist clients in planning special events and providing creative solutions
• Train and lead catering employees to ensure standards are followed
• Ensure accurate reporting of catering related revenue, expenses, and receivables
• Recruit, train, schedule, and develop team members
• Ensure compliance with all food, occupational, and environmental safety policies

Catering 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

Concessions Manager

• plan, manage, and guide contracted services for multiple sites for a client or for multiple clients normally generating $2-15M+ in revenue
• focus on high-end senior living properties ranging in size from 258 residents to 1,200
• knowledge of high end CCRC, food service, healthcare, and strong client-facing and resident-facing components
• lead a team to provide excellent service to our clients
• build, develop, and lead a management team and staff capable of carrying out organizational objectives
• manage the client and community relationships at the location, continually assessing operations, and developing plans to provide optimal service and drive employee and customer satisfaction
• recommend methods, resources, and implementation for service improvement and growth based on understanding of operational needs, capabilities, & contractual obligations

District Manager

Operations

• Produce and maintain work schedules and may prepare production packets (Production sheets and recipes).
• Direct daily activities.
• 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.
• Supervise and evaluate employees; counsel; promote employee growth, efficiency, morale, and teamwork.
• Maintain a safe and hazard-free working environment.
• Train/mentor other catering servers.
• 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.
• Perform other duties as requested by the Catering 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 night and weekend catered events. Open availability required.
• Hold daily stand up 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.

Assistant Catering Operations Manager

• Management of food service facilities operated by Aramark
• Culinary and commercial/operational management and leadership of the team
• Daily quality assurance and communication with guests and clients
• Planning, coordination and execution of events
• Office administration (including accounting and operational billing)
• Responsibility for compliance with food regulations and internal standards

Operations Manager

Events

• Set up catering and event service according to client/customer requests and banquet event order
• Transport and deliver catering food and beverage with all vital supplies and equipment
• Set up chairs, tables, buffet lines and other event equipment as requested in banquet event order
• Replenish Food and Beverage products during events
• Maintain appearance and cleanliness of food service areas during events
• Pick up and clean up food and beverage deliveries after service
• Break down and clean area after the conclusion of the events and return equipment to accurate storage
• Provide excellent customer service to all guests
• Follow safety policies and procedures

Catering Event Services Worker

Recruitment

• Assists in aspects of hourly recruitment including posting job requisitions and scheduling interviews
• Assists staffing team with event preparations and on-site event day check-in support
• Communicates event details to employees and non-profit volunteers
• Performs event day operations including employee checking and roster reconciliation
• Completes administrative functions including distributing mail, ordering, and answering phones
• Assists management with clerical tasks including filing, data entry, and record review.

HR Staffing Assistant – Concessions

Human Resources

• Contacts applicants to schedule interviews
• May conduct student interviews
• Assists with posting jobs and sourcing qualified candidates
• Schedule new hire orientation
• Schedule open interview sessions
• Assists with new hire orientation, including paperwork
• Maintain accurate employee files.
• Maintains bulletin board postings on campus
• Performs other duties as necessary
• Maintain a professional image
• May speak at New Student Orientation about job opportunities
• May table to recruit for student positions
• May attend job fairs
• Generates HR reports as assigned
• Assist with Employee Recognition program
• Other duties assigned by GM

Student HR Intern

• Develop and execute dining solutions to meet customer needs and tastes
• Oversee and manage dining operations where customers order prepared foods
• 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
• Build revenue and manage budget, including cost controls regarding food, beverage and labor
• Ensure 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
• Maintain a safe and healthy environment for clients, customers and employees
• Develop and implement food service plans aligned with the client's mission and vision