Aramark

Director

• 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
• 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
• Develops 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

Director of Food and Nutrition Services

Financial Planning and Analysis

• Ensure guest satisfaction by maintaining all dishes, pots, pans, silverware, glasses, equipment, and kitchen utensils are cleaned and sanitized
• Maintains dishwashing station, three compartment sink and related areas cleaned
• Ensures equipment is clean and in working condition; reports any issues to management
• Performs other light maintenance and custodial tasks
• Adheres to Aramark safety policies and procedures including proper food safety and sanitation

General Utility Worker

Compliance

• Provides patrol of buildings and surrounding property
• Schedules and assigns daily work assignments and/or projects to a team
• Coordinates completion of tasks
• Protects property and staff by maintaining safe and secure surroundings
• Monitor and control access at building entrances and admits appropriate personnel and/or guests
• Unlocks buildings/doors after checking identification
• Responds to all emergency situations
• Maintains confidentiality of security information
• Ensures security of company assets
• Patrols assigned areas on foot, checking for fires, vandalism, suspicious activity or persons or safety/fire hazards
• Investigates and/or reports hazards, unusual or suspicious circumstances to General Manager for correction or follow- up actions
• Checks doors and windows of buildings to ensure they are tightly closed and locked; notes in written log any unlocked doors/windows; submits information to supervisor
• Assists any persons in building or on grounds needing directions or information
• Escorts people/property to desired destination when monies, documents or safety of property or persons are a concern
• Responds to alarms and dispatched calls; decides what actions to take based on situation, facts known and position limitations
• Decides when incident requires written report; decides which report form to use and submits to supervisor
• Unlocks buildings/doors after checking identification
• Conducts investigations and prepares accurate and complete written reports
• May assist on-duty law enforcement officers with crowd control and surveillance at large public events
• Assist with traffic control

Alcohol Compliance Supervisor

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, so as to meet or exceed customer expectations with appropriate cost effectiveness.
• 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 with client and account manager’s requirement.
• Lead the whole food production in kitchen. Ensure standardized production flow and focal on food safety and quality issue.
• Make purchasing plan for food materials, inventory management, assist with account manager for cost control and waste reduction.
• Keep good understanding on the development and new trend in catering industry; Be proactive to promote new menus and dishes.
• Train and develop people and below following ARAMARK Job Skill Training(JST) and Job Skill Review(JSR) training programs for new hire and existing cooks.
• Keep good internal communication and collaboration, problem-solving oriented to ensure smooth operations.
• Establish good communication with clients, meet or exceed clients/customers requirements.
• Manage cook staffing, team and talent building, evaluate and rate professional proficiency and advantaged cooking skill, performance appraisal of subordinates.

Culinary Manager I

• developing and implementing dining solutions to meet customer needs and tastes
• oversees and manages dining operations where customers order prepared foods from a menu
• lead the front of the house of the dining operation (Cafeteria/ Residential Dining Facility)
• plans, directs, and coordinates food service activities in order to deliver a finished product to the customer
• 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

Patient Services Manager

Sales

• Build business partnerships with customers and meet their expectations and requirements
• Obtain customer information through ongoing conversations with key decision makers
• Capitalize on sales opportunities and focus on retention
• Meet sales expectations and promote route growth, service agreement renewal, and customer retention
• Deliver and stock clients with products in a timely manner
• Find opportunities to solicit new business and increase revenue
• Establish and maintain effective relationships with customers
• Ensure products are loaded and unloaded safely
• Operate company vehicles safely and courteously following rules of the road
• Maintain daily accounting of all monies and products in accordance with guidelines

Route Sales Driver – Micro Markets

• Develop and execute facility solutions to ensure all health and safety standards are met
• Lead the operations of facility accounts
• Establish and maintain effective client and customer rapport
• Build revenue and manage budget
• Create value through efficient operations

Environmental Services Manager

• Maintains friendly, efficient, positive customer service attitude toward customers, clients and co-workers
• Is responsive to customer needs
• Establishes quality patient transport, customer service center and transportation services necessary to meet customers' needs, as appropriate
• Oversees efficient operation of the Transportation and Contact Center Department
• Manages Transportation and Contact Center Department through supervisors and dispatchers
• Develops solid relationships with client personnel
• Supervises scheduling to provide adequate coverage desired by customers
• Oversees efficient operation of Transportation and Contact Center Department
• Manages operations in a cost-efficient manner and reviews financial reports to find opportunities for further cost savings
• Develops short term and long-term goals and objectives for patient transportation department to maintain high quality care and programs consistent with Aramark goals and objectives
• Adheres to all established systems and training programs to provide a safe working environment
• Complies with OSHA regulations and other local, state and federal regulations
• Maintains compliance with ARAMARK's standards of operation, client and within ARAMARK's Business Conduct Policy
• Maintains all records and reports necessary to regulations and codes
• Maintains compliance with all requirements of Federal, State and local regulations and guidelines including the Civil Rights Act of 1964, as amended, the Age Discrimination in Employment Act of 1967, as amended, and the Americans with Disabilities Act, as amended

Patient Transport Manager

• Soutenir les opérations quotidiennes de la cuisine selon des normes élevées, en veillant au respect des règles de sécurité alimentaire, des règles d'hygiène et des politiques de l'entreprise
• Participer à la planification des menus afin de garantir la variété, l'innovation et le respect des marges bénéficiaires prévues au budget
• Maintenir des normes élevées en matière de qualité des aliments, de présentation et de service
• Gérer les commandes et les livraisons de denrées alimentaires, en veillant à ce que les fournisseurs agréés soient utilisés et que les normes de qualité soient respectées
• Veiller à ce que les procédures HACCP et les registres de sécurité alimentaire soient correctement mis en œuvre et tenus à jour
• Contribuer au contrôle des stocks, à la formation du personnel, à la propreté et à la sécurité de la cuisine
• Collaborer avec le chef cuisinier à l'évaluation des risques et maintenir une communication efficace avec le personnel et les clients
• Respecter le code vestimentaire de l'entreprise et aider à toutes les tâches raisonnables liées aux opérations en cuisine

Chef Directeur

• Support daily kitchen operations to a high standard, ensuring compliance with food safety, hygiene regulations, and company policies.
• Assist in menu planning to ensure variety, innovation, and adherence to budgeted profit margins.
• Maintain high standards in food quality, presentation, and service.
• Manage food orders and deliveries, ensuring approved suppliers are used and quality standards are met.
• Ensure HACCP procedures and food safety records are properly implemented and maintained.
• Contribute to stock control, staff training, kitchen cleanliness, and safety.
• Collaborate with the Head Chef on hazard reviews and maintain strong communication with staff and clients.
• Uphold company dress code and assist with any reasonable tasks related to kitchen operations.

Chef Manager

Marketing

• Supports the operations team in executing innovation launches that drive profit growth
• Leads the development of creative customer presentations, centering all marketing efforts to achieve immediate and long-term business goals
• Coordinates engagement activities showcasing new products and programs
• Work with the Regional Marketing Manager to identify new marketing opportunities by category, recommending actions, plan projects, estimate costs and manage projects to completion
• Manages website content, enhancements, and further development
• Executes on-site market research initiatives including intercept and digital surveys
• Provides market research, campaign results and consumer trends and put together action plans to further strengthen our services program
• Supports the development, implementation, and execution of the client’s brand strategy
• Designs location specific traditional, digital, and social marketing campaigns; measure the effectiveness and sales data for each initiative
• Updates and manages content of marketing materials and coordinates print production when required
• Drives innovation via technology providing a strategic marketing plan as well as implementation support for multiple platforms such as digital screens and mobile applications
• Executes, measures and tracks participation for Aramark vendor partner programs
• Builds and maintains core relationships with clients, and local communities
• Supports other Aramark locations as required
• Supports technical operations including Point of Sale (POS) system configuration, mobile ordering application setup, and basic IT troubleshooting to ensure seamless student, client, and vendor experience and operational efficiency.

Marketing and IT Coordinator

Operations

• Plan, manage, and guide contracted services for multiple sites
• Manage the client and community relationships at the location
• Build, develop, and lead a management team and staff
• Manage a budget and assist in the design of improvements to optimize financial performance
• Ensure compliance with all local, state and federal regulations and codes

Regional Director of Operations – Senior Living

• Ensure compliance with food safety, hygiene, and occupational health and safety standards.
• Establish and maintain strong relationships with client management, while proactively identifying opportunities to improve or expand services.
• Maintain coffee machines and water dispensers, including refilling, cleaning, and managing electrolyte supplies.
• Prepare operational forecasts, analyze variances, and assume responsibilities related to the service's accounting functions.
• Ensure compliance with all contractual obligations.
• Oversee daily operational tasks: opening and closing procedures, cash handling (starting cash, deposits), and support for weekly inventory management.
• Record and analyze financial data, including accounts receivable, average transaction amounts, and food and labor costs.
• Ensure compliance with health and safety policies and procedures, including updating safety boards, inventorying first-aid kits, safe handling of chemicals, and conducting monthly safety talks.
• Ensure daily temperature logs for refrigerators and freezers are kept up to date, and monitor repair and maintenance needs for equipment.
• Contribute to organizing operational activities and ensure continuity of service during absences or temporary staffing needs.

Operations Manager

• Ensure compliance with food safety, sanitation, and workplace health and safety standards.
• Build and maintain strong relationships with client leadership while proactively identifying opportunities to enhance or expand Aramark’s services.
• Maintain coffee machines and water dispensers, including refills, cleaning, and electrolyte management.
• Develop operational forecasts, analyze variances, and manage the accounting functions related to the operation.
• Ensure full compliance with all contractual obligations.
• Oversee daily operational tasks, including opening and closing procedures, cash handling (floats and deposits), and supporting weekly inventory management.
• Record and analyze financial data, including customer accounts, average check, and food and labour costs.
• Ensure adherence to all health and safety policies, procedures, and required activities (e.g., updated safety boards, first aid kit inventory, proper chemical handling, monthly safety talks).
• Ensure daily temperature logs are maintained for refrigerators and freezers, and monitor equipment repair and maintenance needs.
• Support the coordination of operational activities and ensure continuity of service during absences or operational needs.

Operations Lead

• Supervises the receiving and tagging of incoming merchandise
• Assigns daily tasks and ensures tasks are performed correctly and in a timely manner
• Coordinates the moving of incoming merchandise to retail office, storage area(s) and/or display floor
• Handles the storing of all incoming merchandise in assigned locations
• Ensures correct pricing on all products on the floor
• Maintains customer service standards
• Cashiers when necessary to expedite the processing of guest’s purchasing
• Responsible for the recording of damaged merchandise
• Merchandises the floor for maximum sale of all products
• Works with team members to facilitate the stocking of the floor with appropriate levels of merchandise
• Leads special projects when needed
• Communicates with the manager to ensure all received products are placed on the retail floor as soon as possible
• Leads the maintenance of inventory levels within guidelines
• Follows through with information to team members on new products or procedures
• Works with manager to ensure full productivity on the floor
• Interacts with customers for possible merchandising opportunities
• Takes charge of unpacking and pricing of new merchandise
• Conducts periodic inventory count