Aramark

Director

• 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

Catering Services Director

Manager

• 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.
• In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.

General Manager – Dining Services

• Develops and maintains effective client and customer rapport for mutually beneficial business relationships
• Implements communication strategy provided by marketing team in order to build catering revenue
• Responsible for delivering food and labor targets
• Develops and executes strategies to achieve catering revenue forecasts
• Ensures accurate reporting of all catering-related revenue, expenses, and receivables
• Ensures compliance with Harvest Table’s food, occupational, and environmental safety policies

• 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.
• 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.

Residential Food Service 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

Residential Chef Manager

• Assist Account Manager to plan food production according to ARAMARK’s procedures and supervise its execution up to ARAMARK standards.
• Control food cost and oversee the implementation of Safety procedures in the Food Service operations.
• Follow the implementation of the ARAMARK Food Services program in accordance with ARAMARK standardized procedures.
• Design menu, prepare order and work out the food production procedure in accordance client and account manager’s requirement.
• Lead the whole food production in kitchen.
• Make purchasing plan for food materials, inventory management, assist with account manager for cost control and waste reduction.
• Train and develop people following ARAMARK Job Skill Training(JST) and Job Skill Review(JSR) training programs for new hire and existing cooks.
• Manage cook staffing, team and talent building, evaluate and rate professional proficiency and advantaged cooking skill.

Certified Dietary Manager, Food Service Manager

• Develop and execute facility solutions
• Maintain physical location to client specifications
• Lead operations of facility accounts
• Ensure areas of responsibility meet objectives and client expectations
• Develop program to meet client demands and specifications
• Ensure completion and maintenance of financial statements

Environmental Services 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, supervise staff and incarcerated workers
• Maintain strict food safety and security standards
• Control inventory and costs
• Ensure menus meet nutritional requirements
• Ensure all food service activities follow facility, state, and federal regulations

Food Service Director

• Overall ownership and accountability of operational management
• Reward and recognize employees
• Establish and maintain effective client rapport
• Build revenue and manage budget
• Ensure safety and sanitation standards in all operations

Operations

• Produce and maintain work schedules and may prepare production packets (Production sheets and recipes).
• Direct daily activities.
• Maintains food production that ensures the safety and quality of food according to policies, procedures, and department requirements.
• 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.
• May prepare orders as needed to ensure accurate production for location.
• Supervise and evaluate employees; counsel; promote employee growth, efficiency, morale, and teamwork.
• Maintain a safe and hazard-free working environment.
• Train/mentor other food service workers.
• Maintain logs on all maintenance required on equipment within the department.
• 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.
• Proficiency in multi-tasking.
• Perform other duties as requested by the Food Service 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 occasional night and weekend catered events.
• Attend food service 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.

Concessions Operations Intern

• 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

Retail Food Service Director

Human Resources

• Assisting management with administrative tasks including ordering, data entry, filing, etc.
• Interact with customers, visitors, and employees in a professional manner.
• 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

Human Resources Administrative Intern

• Overseeing Catering Services: responsible for managing the catering service department, ensuring high-quality catering services.
• Strategic Leadership: ensuring positive customer outcomes through consistent and high-quality catering services.
• Continuous Improvement: continually reviewing catering services and working with stakeholders to redesign services to meet the needs of customers.
• Day-to-Day Management: leads on day-to-day management of catering services, including deliveries, production, and services operations.
• Health and Safety Compliance: ensures robust health and safety procedures are implemented, reviewed, and reported regularly.
• Client Engagement: seeks to understand the client’s business environment and drivers, developing and maintaining strong relationships and client satisfaction.

General Manager – Multi Site

• Assume full responsibility for the ordering, production and serving of all food on a day-to-day basis
• Train and run kitchen personnel and supervise/coordinate all activities
• Estimate food consumption and requisition or purchase food
• Select and develop recipes as well as standardize production recipes to ensure quality
• Establish presentation technique and quality standards, and plan and price menus
• Ensure accurate equipment operation/maintenance and ensures proper safety and sanitation in kitchen
• Lead all aspects of special catering events and may also offer culinary instruction and/or demonstrates culinary techniques
• Identify the training needs of staff and carry out the relevant training
• Review performance with each member of the team
• Ensure all staff closely implement the Unit Dress Code
• Carry out weekly / monthly stock takes
• Supervise portion numbers, control food wastage on site
• Maintain a financial information system as required by Aramark and client
• Take full responsibility for all cash relating to Catering Department
• Compile and implement staff work and duties rotations
• Attend to all queries / problems from staff on timesheets, sickness forms, accident report forms

Relief Head Chef – Manager

• Support the Restaurant Manager and Assistant Manager in the smooth day-to-day running of our bar and restaurant operations
• Motivate and develop a large team, drive sales performance, and ensure consistently high standards of service, safety, and cleanliness
• Play a key role in leading and inspiring the team to deliver exceptional guest experiences
• Support with recruitment and training
• Manage labour, stock control, and sales targets
• Maintain high standards of food safety, health and safety, and cleanliness
• Handle guest feedback, concerns, and complaints professionally
• Drive KPI performance, customer satisfaction scores, and Tripadvisor ratings
• Ensure all procedures, checklists, and processes are followed correctly
• Support investigations and disciplinary processes when required

Catering Services Director

General Manager – Dining Services

Catering Services Director

Residential Food Service Manager

Residential Chef Manager

Certified Dietary Manager, Food Service Manager

Environmental Services Manager

Food Service Director

Environmental Services Manager

Concessions Operations Intern

Retail Food Service Director

Human Resources Administrative Intern

General Manager – Multi Site

Relief Head Chef – Manager

Bar & Restaurant Duty Manager