Aramark

Accounts Receivable

• To carry out daily credit control procedures ensuring overdue debts and bad debts are kept to a minimum
• Accurately monitoring customer accounts on a regular basis to ensure the company’s credit control policies and procedures are adhered to
• Meet all targets set out by the Company Plan
• Processing and resolving of daily customer accounts queries and issues e.g. copying invoices/statements
• Liaise with relevant departments regarding credit control activities
• Post & allocate receipts correctly and in a timely manner
• Reconciling of all accounts monthly
• Maintain all files and documentation to a high standard
• Prepare weekly/monthly/quarterly analysis of outstanding debts and report any issues to Accounts Receivable and Billing Manager as needed.
• Responsible for on-going evaluation and enforcement of policies and procedures regarding Accounts Receivable and Billing Department
• Escalate unresolved issues
• Any ad hoc duties that may arise on Accounts Receivable and Billing Department

Accounts Receivable Analyst

Financial Planning and Analysis

• Lead all financial operations for this sector
• Deliver accurate reporting and insight-driven decision-making
• Partner with operational teams to improve performance and profitability
• Evaluate systems and processes, making improvements where suitable
• Act as a trusted business partner, influencing decisions and liaising with stakeholders
• Manage a small on-site finance team and ensure compliance with contractual frameworks

Finance Manager

Manager

• Manages catering onsite service
• Cooks and prepares a variety of food according to production guidelines
• 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

Chef Manager

Operations

• Responsible for the day-to-day management of projects
• Important member of the team to ensure that the goals & deadlines are achieved
• Maintains focus towards company policies, procedures, and objectives
• Maintains all reports on projects
• Creates project quotes and tracks them
• Manages and maintains equipment requirements
• Creates, maintains, and approves site Material Request Forms (MRFs)

Facilities Operations Supervisor

• The Sports and Entertainment District Manager for our NRG-Houston District will provide overall vision, planning, direction, and control for assigned units for a medium-size, defined district typically generating $75M+ in revenue.
• This key leadership role is accountable for Revenue Growth, EBIT, Margin, Consumer Satisfaction, Client Loyalty and Employee Engagement, with a focus on growth, cost and productivity, leading people and delivering financial commitments.

District Manager

Sales

• 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

• Lead all aspects of and assist in preparation of food items for the day and dating products.
• Coordinate and assist in setting up and breaking down stations designated by the manager.
• Cook and otherwise prepare foods according to recipes and directions.
• Responsible for use of accurate portions when preparing and serving items on the line.
• Maintain daily temperature logs
• Responsible for taking samples of all food items on the line prior to serving the customers.
• Alert management and pull food items that do not meet quality expectations.
• Complete opening and closing station checklists
• Greet customers as they approach and leave the serving line
• Ask customers about the quality of their service and handle any complaints while maintaining a positive attitude and smile.
• Coordinate and assist in maintaining a clean work station (including floors, work areas, equipment, walls, refrigerators, and meat blocks)
• Ensures that all work areas and serving utensils are cleaned and sanitized
• Responsible for accurate disposal of waste from the service line.
• Transfers supplies and equipment between storage and work areas by hand or by cart.
• Assist with daily safety observations and report safety hazards discovered in the location to management immediately.
• Cross-train in areas as the need arises
• Able to work in concessions, catering, and special events required by your manager
• Perform task as requested by your manager on a weekly, bi-weekly, or monthly basis
• Completion of any task requested by a supervisor or member of the Aramark management team.
• Lead all aspects of and advise the employees working on the line to ensure timely and effective service of the customers.
• Request support from utility workers for sanitation issues of the line as needed.

Manager In Training

• Develop and execute culinary solutions to meet customer needs and tastes
• Oversee and manage culinary operations to meet production, presentation, and service standards
• Apply culinary techniques to food preparation and manage final presentation and service of food

Full-stack Engineer

• Lead and perform building maintenance and engineering operations, including HVAC, electrical, and plumbing systems
• Supervise and support engineering and maintenance staff, ensuring work is completed safely, efficiently, and to standard
• Monitor, operate, and adjust complex building systems including: HVAC and refrigeration systems
• Heat exchangers and radiant floor heating systems
• Hot water systems
• Chillers, cooling towers, VFDs, and circulation pumps
• Electrical systems support including: Emergency alarms and generators
• Fire pumps 480V three-phase and 120V electrical distribution
• Lighting and low-voltage systems
• Perform scheduled and in-depth preventive maintenance on: DDC control systems
• Air-handling units and evaporative systems
• Rooftop units, split systems, and window units
• Ice machines and related equipment
• Clean, inspect, and maintain ductwork, grills, shaftways, and exhaust systems
• Maintain accurate maintenance records and accountability for tools and equipment
• Coordinate work with vendors, contractors, and campus partners as needed
• Support event operations and respond to emergency maintenance situations
• Maintain compliance with codes, safety standards, and Aramark policies

Lead Engineer, Facilities & HVAC

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
• 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

Food Service Director

• Provide overall vision, planning, direction, and control to assigned units
• Focus on growth, cost, and productivity
• Lead people and deliver financial commitments
• Frequent travel to client sites throughout the district
• Establish ownership and accountability of operational management
• Model key leadership behaviors
• Coach and mentor employees
• Ensure safety and sanitation standards
• Build revenue and manage budget with sensitivity to costs

District Manager – Healthcare Food and Nutrition Services

• The Food Service Manager at Smith State Prison 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.
• Follow the Operational Excellence fundamentals by meeting and maintaining food and labor initiatives.
• Ensure the entire team is trained and able to implement.

Food Service Manager

• Develop and implement dining solutions to meet customer needs and tastes
• Oversee and manage 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
• Lead the front of the house of the dining operation in conjunction with the Food Service Director
• Plans, directs, and coordinates food service activities

Controller

• Support the objectives of the Accounting department
• Assist operating departments with forecasting, budget, and inventory controls
• Carry out daily credit control procedures
• Process and resolve customer accounts queries
• Collaborate closely with relevant departments
• Balance all accounts on a monthly basis
• Prepare analysis of outstanding debts

• Develop and implement dining solutions to meet customer needs and tastes
• Oversee and manage 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
• Plan and lead daily team briefings
• Ensure safety and sanitation standards in all operations
• Identify client needs and communicate operational progress
• Deliver client and company financial targets
• Bring value through efficient operations, appropriate cost controls, and profit management
• Maintain a safe and healthy environment for clients, customers and employees