Aramark

Director

• 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.

Director of Dining Services

Sales

• Provide the sales team with formal and informal training in areas such as prospecting, cold calling, delivering impactful presentations, needs satisfaction selling, product knowledge and proposal writing.
• Analyze account profitability.
• Work with your Sales Team to stimulate new insights as it relates to selling techniques, advertising, and effective market penetration.
• Plan, develop and implement sales strategies tailored to potential clients, and keep informed on competitive services and pricing.

District Sales Manager

• Assess patient's nutritional status and develop individualized nutrition plans based on their medical history, current health status, and specific needs.
• Provide education and counseling to patients and their families on proper nutrition, healthy eating habits, and lifestyle changes.
• Collaborate with healthcare teams to develop and implement clinical protocols and best practices for nutrition care.
• Monitor patients' progress and make modifications to their nutrition plans as needed.
• Stay up-to-date with the latest research and developments in the field of clinical nutrition.

Clinical Dietitian

• 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

Food Service Director

• Monitor and drive day to day operations
• Manage payroll using company software system.
• Manage quality improvement initiatives for areas of responsibility and ensure compliance with regulatory standards.
• Responsible for staffing, performance management, training, and resource planning
• Lead document management activities to ensure policies and procedures are followed and practices comply with regulations.
• Manage quality improvement initiatives for areas of responsibility and ensure compliance with regulatory and safety standards.

Assistant Director of Dining Services

• 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
• 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
• Maintain a safe and healthy environment for clients, customers and employees
• Comply with all applicable policies, rules and regulations

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

Chef 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.

Food Service Manager

Marketing

• Responsible for executing and implementing base business growth programs and strategies to increase sales
• Ensures all promotions, applicable sales enablers and other growth initiatives are implemented across the account
• Responsible for driving change, with focus on sales and consumer satisfaction
• Works with District Marketing Manager and operations team to write the unit specific client marketing and communication plans and tracks results
• Manages student peer-to-peer groups to ensure proper execution of mandatory meal plan upgrades and voluntary meal plan selling activities
• Participates in the contract re-bid/extension process for their account

Marketing Associate

• 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 Director

• Responsible for developing and executing housekeeping solutions to meet customer needs
• Ensures compliance with infection prevention, safety, OSHA, Joint Commission and regulatory standards
• Mentor employees by creating a shared understanding about achievement

Housekeeping Manager

• The Food Service Manager is 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.
• 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.

Manager, Culinary Services

• Plan, manage, and guide contracted services for multiple sites for a client or clients generating $2-15M+ in revenue.
• Lead a team providing operational expertise in contracted services.
• Manage client and community relationships, continually assessing operations and developing plans to optimize service.
• Build, develop, and lead a management team capable of carrying out organizational objectives.
• Partner with Finance to manage budget and optimize financial performance.

Director of Dining Services

District Sales Manager

Clinical Dietitian

Food Service Director

Assistant Director of Dining Services

Food Service Director

Chef Manager

Food Service Manager

Marketing Associate

Catering Director

Housekeeping Manager

Manager, Culinary Services

General Manager

Chef Manager

Chef Manager