Aramark

Business Analyst

• Act as a primary subject matter expert responsible for the architecture, engineering, and support of mobile ecosystem.
• Architect, configure, and optimize the enterprise MDM infrastructure to support devices.
• Engineer scalable solutions for device lifecycle management, including automated provisioning, security configurations, OS updates, and device retirement.
• Oversee the enterprise-wide distribution and lifecycle of mobile applications.
• Partner with the IT Security team to design and enforce Conditional Access policies and compliance profiles.
• Serve as the final escalation point for complex mobile technical issues and analyze root causes.
• Mentor L1 and L2 support teams by creating detailed knowledge base articles and defining best practices.
• Leverage reporting solutions to generate advanced reports on fleet health, compliance status, and usage trends.

Senior Mobile Device Management Analyst

Accounts Receivable

• Provide exceptional customer service from the moment guests sit down until they leave the establishment
• Display phenomenal hospitality
• Responsible for money handling, beverage pouring, and dispensing policies
• Check patrons' identification to meet minimum age requirements for alcoholic beverages
• Prepare set-up for bar
• Maintain an accurate inventory of the bar
• Accurate cash sales and cash handling
• Assist in set-up and break-down of bar equipment
• Serve alcoholic and non-alcoholic beverages
• Maintain cheerful demeanor while on duty
• Inventory all stand sheet items prior to and at the end of each event

Bar Supervisor

Manager

• Liaison between third-party contractors and GM-WTC FAM and LFMRs.
• Actively manage and communicate day-to-day operations of subcontractors.
• Verify safety requirements are met and work is completed on time and on budget.
• Enforce contract terms, negotiate changes in scope, and ensure compliance.
• Track and monitor contract compliance, quality performance, and customer satisfaction.
• Document work requirements, scope, standards, and specifications.

Contracts Manager – Administrative Services

• Develop and execute housekeeping solutions to meet customer needs
• Ensure compliance with infection prevention, safety, OSHA, Joint Commission and regulatory standards
• Determine the needs of the clients' operation and engage appropriate Aramark resources
• Mentor employees and create shared understanding of goals
• Reward and recognize employees
• Ensure safety and sanitation standards compliance

Manager, Environmental Services

• Directs, coordinates and controls the sanitation function within all factory operations
• Implements sanitation policies, programs and procedures
• Ensures and maintains a food safe environment through compliance to all requirements
• Maintains client relationship
• Supports General Plant Safety, Food Safety, and Good Manufacturing Practices
• Assists in the implementation of employee training in sanitation procedures
• Develops and continually reviews sanitation procedures, standards and policies
• Assists and accompanies all regulatory inspectors

Sanitation Manager

• Responsible for scheduling, training, organizing, and assigning employees in daily operations for the Sanitation Departments
• ensure employees follow governmental safety and environmental standards
• interviewing and hiring all personnel
• Ensure that AIB standards are being maintained throughout the facility
• Relieve supervisors and facility manager during his/her vacation(s)
• Act as a liaison between Flowers Bakery and Aramark personnel
• Conducts monthly team and safety meetings
• Performs other duties as directed by the Facility Manager

Sanitation Manager – Overnight

• The Food Service Manager is a management position responsible for developing and implementing dietary solutions to meet clients needs and tastes.
• Oversees and manages dietary operations for clients in over-night stay facilities.
• 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.

Food 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.
• 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.
• Lead the front of the house of the dining operation (Cafeteria/ Residential Dining Facility) in conjunction with the Food Service Director.
• Plans, directs, and coordinates food service activities in order to deliver a finished product to the customer.

Food Service Manager – Residential Dining

Operations

• Implements and carries out established policies and procedures for all food and supplies purchased and received to meet established standards and achieve forecast objectives.
• Supervises completion of production records.
• Develops and conducts appropriate in-service education programs to meet requirements of regulatory agencies.
• Completes performance appraisals and recommends salary actions, as deemed, per established policy.
• Implements disciplinary actions, when needed, per established policies and procedures and standards of conduct.
• Establishes effective monitoring system to ensure purchasing compliance with Aramark and client requirements.

L1 Operations Manager II

• Oversees daily food production in a secure correctional facility
• Ensures safe, efficient, and compliant meal service for the incarcerated population
• Manages large‑scale kitchen operations
• Supervises staff and incarcerated workers
• Maintains strict food safety and security standards
• Controls inventory and costs
• Ensures menus meet nutritional requirements
• Follows facility, state, and federal regulations

Events

• Lead and coordinate catering requests and events of all sizes
• Deliver catering services to clients in a discrete and professional manner
• Meet with clients to understand their needs
• Manage bookings, create event orders, and provide final approval
• Partner with vendors to design menus
• Ensure instructions are clear for team delivery
• Monitor and replenish coffee service areas
• Maintain high standards for food quality, presentation, and service
• Oversee purchasing, inventory levels, and cost control
• Participate in operational reviews
• Manage the catering budget
• Seek out new opportunities
• Build strong relationships with clients, vendors, and partners
• Resolve customer concerns with professionalism
• Lead scheduling, training, and performance management for team
• Ensure all staff follow Health & Safety policies

Catering Supervisor – Corporate Dining, Events

Sales

• Coordinate store operations, supporting and training the utility workers and cashiers
• Assign the day’s work tasks to the Sales Associates and General Utility Workers
• Serve as an example for the Retail Workers and General Utility Workers
• Hold pre-shift meetings
• Ensure that the team is aware of the day’s tasks
• Be knowledgeable about the surrounding areas
• Ensure all guests are greeted when they walk into the store
• Train Sales Associates and General Utility Workers
• Ensure smooth operations in the manager’s absence
• Respond to all customer complaints and ensure they are resolved efficiently
• Keep an inventory of stock
• Order merchandise from warehouse and vendors to meet demand
• Complete monthly safety inspections
• Ensure cleanliness and pleasant atmosphere in store
• Collect and compile daily cash and sales data using Microsoft Excel
• Lead all aspects of nightly close out and balance cash with daily sales
• Assist management in scheduling employees in accordance with labor budgets

Retail Sales Worker Lead – Seasonal

Customer Support

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Customer Service Operator III

Community Manager

• Assist the manager with food/meal preparation
• Maintain cash receipts and meal records
• Prepare quality food and baked goods according to a planned menu
• Serve food according to meal schedules, department policies and procedures
• Adhere to all food safety regulations for sanitation, food handling, and storage
• Maintain a clean and organized work and storage area

Food Service Worker

• Cooks and prepare a variety of food according to production guidelines and standardized recipes
• Sets up workstation with all needed ingredients and equipment
• 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, steams, and uses a variety of cooking methods on meat, vegetables, and other foods
• Arranges, garnishes, and portions food according to established guidelines
• Properly stores food by adhering to food safety policies and procedures
• Cleans and sanitizes work areas, equipment, and utensils
• Maintains excellent customer service and positive demeanor towards guests, customers, clients, co-workers, etc.
• Adheres to Aramark safety policies and procedures including accurate food safety and sanitation
• Ensures security of company assets