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
• 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
• 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 Retail Service Manager

• Ensure smooth operation of Kananaskis winter program (Nov-March)
• Lead daily kitchen operations including menu planning, ordering, production, and food safety
• Manage food and labour budgets, inventory, and vendor relationships
• Develop seasonal menus that balance nutrition, creativity, and cost
• Train, schedule, and supervise kitchen staff
• Prepare for the upcoming camp season, including menu development, staffing plans, and ordering
• Support special events, catering needs, and organizational programming as required
• Oversee all camp food service operations, serving 3 meals + snacks daily for campers and staff
• Lead, train, and supervise a seasonal kitchen team in a high volume, fast paced environment
• Ensure meals are kid friendly, nutritious, and delivered on time to multiple dining groups
• Maintain strict food safety, sanitation, and allergy management protocols
• Manage camp kitchen inventory, ordering, deliveries, and storage
• Foster a positive, inclusive, team oriented kitchen culture that aligns with camp values
• Participate in camp leadership meetings and collaborate with program staff on special events and theme meals

Chef Manager

Sales

• Making journal or ledger entries
• Partnering with other staff members to compile, analyze, and report financial data.
• Assisting with tax preparation, audits, and identifying and resolving discrepancies.
• Using bookkeeping software and entering information into company files or databases, ensuring that all financial records are complete and accurate.
• Ensuring that company bills are paid, and debts are collected.
• Staying current on the company, local, state, and federal financial regulations, and policies.
• Assist in special projects and year end projects as requested

Group Reservations Coordinator – Seasonal

• Oversees the coffee, water filtration, micro market, and/or vending asset portfolio
• Leads the service technician team responsible for equipment preparation, deployment, maintenance, and repair
• Manages work order assignment, service scheduling, equipment readiness, and overall team performance
• Ensures that all clients receive prompt, professional, and comprehensive service
• Reduces repeat requests by ensuring appropriate equipment is placed and maintained
• Fosters a safe, positive, and service-focused workplace culture

Service Manager

• The Food Service Manager 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.
• Bring value through efficient operations, appropriate cost controls, and profit management.
• Follow the Operational Excellence fundamentals by meeting and maintaining food and labor initiatives.
• 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

• Lead and oversee all culinary operations within the catering kitchen, ensuring high standards of food quality, consistency, and presentation
• Develop, update, and execute banquet and event menus in collaboration with the Executive Chef and culinary team
• Review Banquet Event Orders (BEOs) daily and ensure all culinary aspects are planned and executed to specification
• Supervise and train catering kitchen staff, fostering a culture of excellence, safety, and teamwork
• Establish daily kitchen priorities and coordinate food production and plating for events
• Ensure all recipes are prepared according to Aramark’s culinary standards, including portioning, presentation, and allergen compliance
• Maintain inventory control procedures and ensure kitchen readiness with proper tools, supplies, and ingredients
• Conduct regular walkthroughs to monitor cleanliness, equipment maintenance, and food safety compliance
• Collaborate with the Executive Chef on food cost analysis and menu performance
• Support hands-on food preparation and execution for events of varying size and complexity
• Uphold food handling, storage, and sanitation standards in accordance with regulatory and company guidelines
• Serve as a role model and mentor to kitchen staff, supporting ongoing training and development

Catering Manager

• Plan, manage, and lead multiple contracted services with multi-million dollar revenue to meet operating and financial goals.
• Support and be responsible for executing large sports events, concerts, catering, and other large venue special events.
• Manage the client relationship while providing hands-on execution and leadership of operations.
• Leadership of a large team of managers and workforce throughout multiple units and concepts.
• Partner with the Senior General Manager and regions Vice President of Operations to plan and execute business development strategy for growth.
• Recruitment and development of new and existing managers.

General Manager

Accountant

• The accountant is responsible for the general ledger month-end close of a portfolio of accounts.
• Review and follow-up of monthly financial results with field locations and GL team lead.
• Prepare general ledger entries as needed to ensure completeness and accuracy of the financial results for month-end close.
• Generate and review operating statements.
• Compare actual results to the budget and investigate/explain variances.
• Analyze key accounts and identify unusual transactions.
• Verify adequacy of reserves and accruals.
• Ensure deadlines for month-end close and financial reporting requirements are met.
• Review newly executed contracts/amendments to validate that financial systems are set up appropriately.
• Verify customer invoicing to ensure that ARAMARK is billing according to the contractual terms.
• Follow-up with field operations to resolve contract matters and issues.
• Prepare monthly balance sheet reconciliation of selected asset and liability accounts for accuracy.
• Maintain and monitor applicable SOX controls and provide associated support to internal and external auditors.
• Participate in testing for SOX processes to ensure that accounting controls are operating effectively.
• Support internal and external audits by providing audit schedules and analysis and responding to inquiries.
• Participate in ad hoc special projects by supporting management and the project team in various tasks.

Staff Accountant

• Oversee daily operations of the front desk
• Ensure exceptional guest service and smooth check-in/check-out processes
• Manage a team of front desk agents and resolve guest concerns
• Optimize operational performance and maintain hotel standards
• Handle guest complaints and feedback professionally
• Collaborate with hotel departments for a seamless guest experience
• Manage room inventory and billing processes
• Ensure proper usage of Property Management System (PMS)
• Continuously train front desk staff

Front Desk Manager

• Oversee daily food production in a secure correctional facility
• Ensure safe, efficient, and compliant meal service for the incarcerated population
• Manage large-scale kitchen operations and supervise staff
• Maintain strict food safety and security standards
• Control inventory and costs
• Ensure menus meet nutritional requirements
• Follow facility, state, and federal regulations

• Aids in health and wellness initiatives through collaborative efforts with teams
• Develops and maintains menu analysis and scheduling
• Executes health and wellness programming events
• Communicates to enhance program awareness and assists with development
• Oversees FDA National Menu Labeling compliance and maintains accuracy
• Supports health and wellness platforms and events
• Conducts one-on-one nutrition counseling and consultations

Health & Wellbeing Manager

• Provide overall vision, planning, direction, and control to assigned units for a geographic district normally generating $12-30M+ in revenue.
• Accountable for the execution of the General Management program, focusing on growth, cost, and productivity.
• Lead people, delivering financial commitments and overseeing multiple client and site engagements.
• Frequent travel to client sites throughout the district is expected.

District Manager

• Build business partnerships with customers and meet their expectations
• Obtain customer information and improve product offerings
• Capitalize on sales opportunities focusing on retention
• Meet sales expectations and promote overall route growth
• Deliver and stock clients with requested products in a timely manner
• Solicit new business and increase revenue
• Maintain effective and respectful customer relationships
• Ensure proper handling and delivery of products
• Operate company vehicles safely and follow regulations
• Maintain inventory levels and quality conditions at customer locations

Route Sales Driver – Micro Markets

• 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
• Reward and recognize employees
• Ensure individual and team performance meets objectives
• Plan and lead daily team briefings
• Ensure safety and sanitation standards in all operations
• Identify client needs and communicate operational progress
• Ensure completion and maintenance of P&L statements
• Deliver client and company financial targets
• Bring value through efficient operations and appropriate cost controls
• Follow the Operational Excellence fundamentals
• Maintain a safe and healthy environment for clients, customers, and employees

Operations

• Leads a team that provides operational expertise in contracted services while providing hands-on execution management of operations.
• Manages the client and community relationships at the location, continually assessing operations, and developing plans to provide optimal service and drive employee and customer satisfaction.
• Builds, develops, and leads a management team and staff capable of carrying out organizational objectives.
• Recommends methods, resources, and implementation for service improvement and growth based on understanding of operational needs, capabilities, & contractual obligations.
• In partnership with Finance, manages a budget and assists in the design of improvements to optimize financial performance and operational productivity.
• Manages compliance with all local, state and federal regulations and codes and maintains all associated records and reports.
• Ensures compliance with Aramark's standards of operation including safety standards and Aramark's Business Conduct Policy at all times.

Food Retail Service Manager

Chef Manager

Group Reservations Coordinator – Seasonal

Service Manager

Food Service Manager

Catering Manager

General Manager

Staff Accountant

Front Desk Manager

Food Service Manager

Health & Wellbeing Manager

District Manager

Route Sales Driver – Micro Markets

Food Service Manager

Regional Director of Operations