Aramark

Sales

• Atteindre ou dépasser les objectifs de chiffre d’affaires trimestriels et annuels en élaborant un plan de croissance spécifique au territoire.
• Atteindre ou dépasser les attentes en matière d’activité de prospection telle que déterminée par la direction des ventes.
• Obtenir des rendez-vous avec des clients potentiels en participant à des télémarketings ciblés, à des dépôts, à des appels à froid et à d’autres stratégies de vente
• Mettre à jour la base de données des logiciels de vente quotidiennement/hebdomadairement selon les conseils de la direction des ventes
• Préparez-vous aux rendez-vous avec les clients en effectuant des recherches sur les clients, en adaptant les documents de vente et en utilisant les ressources disponibles
• Rencontrez des clients potentiels pour sécuriser leur entreprise.
• Mettre en place des réunions de suivi appropriées avec les clients pour compléter le processus de vente.
• Respecter les échéanciers et les livrables du client pour l’installation grâce à une coordination étroite avec les partenaires clients.

Spécialiste ventes sur le terrain

Outside Sales

• Meet or exceed quarterly and annual sales revenue targets by developing a territory-specific growth plan.
• Meet or exceed prospecting activity expectations as determined by Sales Management.
• Secure prospective client appointments via participation in targeted telemarketing, drop-offs, cold calling, and other selling strategies
• Update sales software database daily/weekly as advised by Sales Management
• Prepare for client appointments by performing client research, tailoring sales materials, and using available resources
• Meet with prospective clients to secure their business.
• Implement appropriate follow-up client meetings to complete the sales process.
• Meet client timelines and deliverables for installation via close coordination with client partners.

Field Sales Specialist

Financial Planning and Analysis

• support the objectives of the Accounting department
• assist operating departments with forecasting
• budget, labor and inventory controls
• analysis, auditing
• operational responsibilities for the units you are supporting
• carry out daily credit control procedures
• meet all targets set out by the Company Plan
• process and resolve daily customer account queries
• collaborate closely with relevant departments

Senior Operations Finance Analyst

Events

• Build and maintain strong relationships with clients and stakeholders, which developing customized catering solutions to meet client needs.
• Conduct outreach to departments and community groups to promote catering services.
• Represent the catering team at community and promotional events.
• Ensure high-quality execution of events, from planning to final presentation.
• Deliver all catering events in a timely manner.
• Planning the logistics for different events happening at the same time.
• Train and supervise staff to maintain service standards.
• Prepare and distribute event documentation to ensure all requirements are met.
• Collaborate with culinary teams on special requests and large-scale events.
• Oversee the execution of events of varying sizes, including staffing and logistics.
• Receive and process incoming catering requests using internal systems.
• Coordinate the delivery and setup of catered food and event materials, managing bar operations (if needed), including inventory and ordering.
• Monitor and report catering-related revenue, expenses, and receivables.
• Ensure compliance with food safety, occupational health, and environmental standards.
• Adhere to allergen safety protocols and guidelines.

Catering & Events Manager

Manager

• 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
• Alert management and pull food items that do not meet quality expectations
• Greet customers as they approach and leave the serving line
• Coordinate and assist in maintaining a clean work station

Kitchen Manager In Training

• Support the accounts and teams within in all regions to understand Facilities Operations and Maintenance, brand standards and assist them to achieve their financial targets.
• Collaborates and drives standardized processes across functions and teams to implement consistency in the customer experience and achieve operational excellence across Canada through productivity, KPIs, SLAs and delivering on overall objectives
• Conducts procedural training and compliance, documents relevant data and partners with trainers, auditors and BPOs to incorporate facility processes into the educational curriculum
• Plans and drives complex process improvement initiatives to rapidly deliver significant and measurable returns
• Responsible for understanding industry regulations, standards and best practices, keeping current with industry trends, and understanding and evaluating complex business functions across processes
• Perform as an advocate, mentor, and change agent to support organizational leaders, their development and improvement efforts; constantly reinforces the role of “Hospitality Excellence” while establishing and cultivating an environment that encourages problem solving, critical thinking, and innovation
• Builds repeatable, scalable processes that are applied consistently across all operations
• Leverage cross-functional commonalities to achieve consistency and alignment across the organization
• Reviews performance and metrics to analyze trends and drive discovery projects to ensure established methods and practices are followed; supports and implements remediation plans as needed
• Train and develop teams on the ground on Standard Operating Procedures, CMMS utilization effective use of systems, tools & dashboards.
• Drive improvement and accountability
• Support Growth Team with new business pursuits, mobilizations and retention efforts

Senior Manager, Facilities, Hospitality Excellence

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
• 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

• 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
• 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

• Plan, manage, and guide contracted services for multiple sites for a client or for multiple clients
• Focus on high-end senior living properties ranging in size from 258 residents to 1,200
• Lead a team to provide excellent service to clients
• Build, develop, and lead a management team and staff capable of carrying out organizational objectives
• Manage client and community relationships, continually assessing operations, and developing plans to provide optimal service
• Recommend methods and resources for service improvement and growth based on understanding of operational needs
• Manage a budget and assist in the design of improvements to optimize financial performance
• Ensure compliance with Aramark SeniorLIFE+ standards of operation

District 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
• 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

Food Service Manager

• Manages patient food service activities, complying with established standards
• Leads patient service staff to ensure meals are properly prepared and delivered to patients
• Conducts rounds on patients/departments
• Oversees the diet office and the service ambassador program
• Record safety and sanitation compliance
• Supervises tray line operation and/or the room service program

Patient Services Manager

Human Resources

• Provide HR generalist support for the Aramark Corporate functional staff / Centers of Excellence (COE).
• Management and administration of several imperative HR processes.
• Issue resolution, follow up and recommendations for corporate COE’s including but not limited to: Hotline calls response, investigation and follow, Corrective action/performance management consulting, and Policy interpretation.
• Employee Engagement Initiatives – Engagement Action Plan development and follow-up, corporate engagement and celebration activities point of contact/coordinator.
• Talent Acquisition – corporate Accelerate to Leadership and Step up to Leadership point of contact.
• HR metrics reporting and analysis.
• Benefits and Payroll assistance as needed.
• On-boarding programs and initiatives.

Human Resources Manager

• Responsible for developing and executing housekeeping solutions to meet customer needs.
• Ensures compliance with infection prevention, safety, and regulatory standards.
• Determines the needs of the clients' operation and ensures appropriate Aramark resources are engaged.
• Mentors employees by creating a shared understanding about what needs to be achieved and how.
• Ensures safety and sanitation standards are compliant with Aramark and client's regulations.

Manager, Environmental Services

• Responsible for training all food service employees in patient feeding
• Ensures that all Aramark processes are learned and practiced by all new and existing employees
• Responsible and accountable for ensuring the management team's continuing education stays up to date
• Maintains friendly, efficient, positive customer service attitude toward customers, clients, and co-workers
• Implements and maintains quality improvement processes for the Food department
• Provides effective feedback to both employee and the management team
• Conducts patient rounding, distributing contact information for each dept. and completes rounding logs

Patient Experience and Engagement Manager – Food Services

• Plan, manage, and guide contracted services for multiple sites for a client or multiple clients.
• Ensure compliance with local, state, and federal regulations and codes.
• Build, develop, and lead a management team and staff capable of carrying out organizational objectives.
• Manage a budget and assist in designing improvements to optimize financial performance.
• Continually assess operations and develop plans to provide optimal service and drive employee and customer satisfaction.

Spécialiste ventes sur le terrain

Field Sales Specialist

Senior Operations Finance Analyst

Catering & Events Manager

Kitchen Manager In Training

Senior Manager, Facilities, Hospitality Excellence

Food Service Director

Food Service Director

District Manager

Food Service Manager

Patient Services Manager

Human Resources Manager

Manager, Environmental Services

Patient Experience and Engagement Manager – Food Services

General Manager II