Aramark

Marketing

• Assist with the setup, upkeep, and rotation of branded merchandising and promotional materials across café and amenity spaces.
• Help execute on-site activations, events, and seasonal rollouts—ensuring signage, setup, and materials meet brand standards.
• Work closely with Operations and Culinary teams to identify needs and provide in-the-moment support.
• Create and manage digital and printed signage to promote menu items, food services, and seasonal specials while ensuring alignment with brand standards.
• Report on marketing initiative success through sales data and clear storytelling that highlights program impact and opportunities.
• Capture real-time photography and video content for digital use (e.g., social media, internal recaps, client presentations).
• Support execution of localized campaigns through asset deployment, display maintenance, and coordination with the Sr. Marketing Manager.
• Upload and organize content and marketing materials in shared folders and brand libraries.
• Assist with all signage needs, inclusive of printed and digital weekly and daily needs of business.
• Act as an extra set of hands for the Marketing and Operations teams—jumping in as needed to ensure smooth daily operations and a standout guest experience.
• Participate in team brainstorms, marketing recaps, and special projects as assigned.

Field Marketing Specialist

Manager

• Establish overall ownership of operational management and financial performance
• Model key leadership behaviors for safety and service excellence
• Build revenue and manage budget

District Manager I – Healthcare Food Service

• The Food Service Manager is a management position responsible for developing and implementing dining solutions to meet clients dietary needs and tastes.
• Oversees and manages culinary operations for clients in an overnight facility
• 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

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.

Director of Operations – Food Services

Director

• Oversees clinical nutrition at Methodist Charlton, Richardson, Celina and Southlake.
• Plans, directs, and coordinates the administrative and clinical operations of the Nutrition Services Department, providing leadership and oversight to ensure high-quality, effective nutrition services.
• Facilitates and directs operations of nutrition care services using knowledge of Medical Nutrition Therapy (MNT).
• Ensures compliance with and implements policies/ procedures, standards, programs and processes to ensure that all patients’ nutrition needs are met across the healthcare system, region or district.
• Positions clinical nutrition staff as providers of high-quality and cost-effective patient care.
• Oversees and directs the development and implementation of nutrition care standards and protocols and nutrition education resources.
• Manages dietetic interns at various hospital locations and provides feedback to program directors.

Clinical Nutrition Director

Financial Planning and Analysis

• Accurately operate a register/POS and handle cash and credit card transactions.
• Greet and assist customers while anticipating their needs
• Prepare and serve coffees, teas, specialty beverages per brand standards
• Prepares and serve food items in line with location standards
• Count, organize and balance cash drawer, fill out the cashier slip and make deposits
• Adheres to Aramark’s cash handling policies and procedures
• Set up and breakdown coffee bar, stations or store including cleaning and sanitizing
• Maintain clean and sanitary work area
• Stock beverage coolers, grab and go items, service ware and condiments
• Follow health, safety, and sanitation guidelines for all products
• Other duties as assigned by management

Barista

Events

• Lead the development and execution of a five-year regional catering growth strategy for the Western Region.
• Set the vision and strategic priorities for catering and events across all university accounts, ensuring alignment with organizational goals and client expectations.
• Champion innovation in menu development, event design, and service models to enhance competitiveness and guest experience.
• Drive the standardization of regional best practices, processes, pricing, and brand standards across all campuses.
• Expand catering revenue by building partnerships with industry groups, local businesses, associations, event planners, and community organizations.
• Develop and execute strategies to capture external catering business beyond internal campus clients.
• Identify new markets, revenue opportunities, and partnerships that support sustainable growth.
• Represent the organization at regional events, conferences, and community engagements to promote our capabilities and expand market presence.
• Build and maintain strong relationships with key stakeholders within our existing university client organizations.
• Participate in client meetings, planning sessions, and major events as a trusted senior partner.
• Support long-term contract success, renewal readiness, and alignment with evolving client priorities.
• Ensure consistent, high-quality catering and event execution across all campuses, from small meetings to high-profile galas.
• Conduct regular site visits to assess standards, identify opportunities, and support on-site leaders.
• Drive continuous improvement in food quality, presentation, service delivery, safety, and guest satisfaction.
• Lead regional readiness for large-scale events, high-profile visits, and campus-specific signature programs.
• Oversee regional financial performance for catering operations, including budget development, forecasting, margin improvement, and cost control.
• Analyze financial results and implement corrective actions to improve flow-through and profitability.
• Support development of competitive pricing strategies that balance client value with business performance.
• Ensure labour optimization, effective scheduling, and operational efficiencies across all sites.
• Provide leadership, coaching, and mentorship to Catering Managers, Event Leads, and culinary teams across the region.
• Support recruitment efforts and build a strong pipeline of catering talent to support future growth.
• Drive a culture of accountability, collaboration, innovation, and service excellence.
• Lead and support teams during major events, operational transitions, and business development initiatives.

Regional Director, Events & Hospitality Growth

Human Resources

• Coordinate staffing and scheduling for matchday and non‑matchday events, ensuring all shifts are fully covered and headcount targets are met.
• Manage onboarding processes, including Right to Work checks, references, safeguarding requirements, inductions, and accreditation issuing.
• Oversee uniform and accreditation logistics, including kit distribution, stock monitoring, and collection during and after events.
• Operate and reconcile Time & Attendance data, addressing no‑shows, late changes, and ensuring accurate hours are submitted for payroll.
• Prepare and submit payroll inputs to required deadlines, resolving discrepancies with HR Shared Services promptly and accurately.
• Maintain workforce compliance records—Right to Work, DBS, training, and documentation—to ensure audit‑ready standards at all times.
• Provide on‑site event‑day support, including running the accreditation desk, handling welfare queries, and liaising with Ops Control on deployment changes.
• Maintain HRIS and workforce systems, produce workforce and compliance reports, and contribute to continuous improvement initiatives to enhance event‑day operations.

Human Resources Administrator

• Manage a team of field marketing specialists to execute any marketing programming in Office Coffee Services, Vending, and Micro-market accounts to ensure program merchandising is implemented at all client sites.
• Manage national marketing initiatives while developing and executing local promotional calendars.
• Develop and project manage repeatable field processes and key metrics that measure operating profit, product rotation and merchandising standards.
• Partner with Regional Leadership to support specific client needs that drive measurable results across the full amenity and retail space.
• Support large openings by ensuring all components are ready for implementation (signage, merchandising, welcome kits, etc), proper pricing is communicated for any retail items, and training team members on how to keep spaces fresh and stocked.
• Lead pilot process from identifying opportunity’s locations, defining scope, implementation, and tracking.
• Support national account managers and business development managers with CBRs, events, and sales presentations, providing insights on new products, services, and programming.
• Train field teams on new planograms/products and services to ensure proper setup (communication, product, merchandising).
• Responsible for being the expert on 365 Retail kiosk capabilities, including but not limited to reporting, promotions, loyalty, implementation, and maintenance.
• Actively monitor the industry and seek insights into local pricing, products, and vendors, along with tactical outcomes and timelines for implementation.
• Activate brand standards and fully execute at all identified service points, resulting in consistency throughout the region.
• Present ideas, influence others without authority, and have strong communication skills; interact with vendors, clients, and Refreshments leadership on a regular cadence.

Regional Marketing Manager – West Regions

• Manager of operations, responsible for developing and executing strategy to meet operating and financial goals.
• Leads the operations of food service accounts by ensuring areas of responsibility meet objectives and client expectations.
• Ensures dining operations align with Harvest Table’s Executional Framework.
• Coaches leaders and employees by creating a shared understanding about what needs to be achieved and how to execute to create a best-in-class dining experience.
• Rewards, recognizes, and develops employees.
• Ensures high 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.

Hospitality Services Director

• Management of Aramark-operated foodservice facilities
• Culinary and commercial management as well as leadership of the team
• Daily quality assurance and communication with guests and clients
• Planning, coordination and execution of events
• Office administration (including accounting and operational billing)
• Responsibility for compliance with food safety legislation and internal standards

Operations Manager

Customer Support

• 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
• Maintains excellent customer service and positive attitude towards guest, customers, clients, co-workers, etc.
• Adheres to Aramark safety policies and procedures including proper food safety and sanitation
• Ensures security of company assets

Catering Sanitation Support Specialist

• Support daily kitchen operations to high standards, ensuring compliance with food safety regulations, hygiene rules, and company policies.
• Participate in menu planning to ensure variety, innovation, and adherence to projected profit margins.
• Maintain high standards of food quality, presentation, and service.
• Manage food orders and deliveries, ensuring that approved suppliers are used and quality standards are met.
• Ensure that HACCP procedures and food safety records are properly implemented and maintained.
• Contribute to inventory control, staff training, kitchen cleanliness, and safety.
• Ensure risk assessment and maintain effective communication with staff and customers.
• Comply with the company dress code and assist with all reasonable tasks related to kitchen operations.

Chef Manager

• Management of Aramark-operated food service facilities
• Culinary and business/operational management, including team leadership
• Daily quality assurance and communication with guests and clients
• Planning, coordination and execution of events
• Office administration (including bookkeeping and operational accounting)
• Responsibility for ensuring compliance with food safety laws and internal standards

• Leading and supporting the team to deliver excellent guest experiences
• Using strong menu knowledge to manage allergens and dietary requirements with confidence
• Ensuring the highest standards of Food Safety and Health & Safety
• Managing internal and external audit requirements
• Driving team engagement, training, and development
• Controlling labour, stock, and equipment in line with budget
• Supporting menu development, business planning, and project activity

Field Marketing Specialist

District Manager I – Healthcare Food Service

Food Service Manager

Director of Operations – Food Services

Clinical Nutrition Director

Barista

Regional Director, Events & Hospitality Growth

Human Resources Administrator

Regional Marketing Manager – West Regions

Hospitality Services Director

Operations Manager

Catering Sanitation Support Specialist

Chef Manager

Operations Manager

F&B Assistant Manager