Aramark

Manager

• Assist with food prep, portioning meals, and serving
• Lead all aspects of and assist in preparation of food items
• Cook and otherwise prepare foods according to recipes and directions
• Responsible for use of accurate portions when preparing and serving items
• Maintain daily temperature logs
• Alert management and pull food items that do not meet quality expectations
• Greet customers and handle service inquiries
• Maintain a clean work station and sanitation
• Complete opening and closing station checklists
• Cross-train in areas as needed
• Perform tasks as assigned by manager

Hourly Kitchen Manager

Administrative Assistant

• Responsible for performing administrative functions including distributing mail, ordering, and stocking supplies, answering phones, and greeting visitors
• Assists unit management with clerical tasks in relation to accounting, payroll, receiving, and/or human resources including filing, data entry, record review and maintenance, etc.
• Greets customers, clients, and employees; answers inquiries or directs calls where necessary
• Maintain office memos and informative postings
• Operate technology, systems, and software such as voicemail systems, copy/scanners, personal computers, and MS Office

Catering Administrative Assistant

Account Executive

• 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.

• Lead the daily operations of attendants and Micro Market routes
• Coordinate and oversee product deliveries to client locations
• Serve as the primary client partner
• Coach, mentor, and develop your team
• Provide ongoing, real-time feedback and recognition to attendants
• Manage weekly inventory with precision
• Champion a strong Service and Safety culture
• Recruit, train, and retain top talent
• Ensure exceptional retail convenience execution across all client sites
• Resolve client service issues
• Foster clear, effective communication at all levels
• Maintain accurate business and administrative records

Location Manager

• Establishes and maintains effective working relationships with other departments to provide a unified food service experience for patients, residents, visitors and employees.
• Ensures compliance to food safety, sanitation, and overall workplace safety standards.
• Responsible for ordering, Inventory, Menu Development, Production Planning.
• Interacts with Client Management and maintains effective client and customer relations at all levels of client organization, including conducting rounding.
• Identifies Aramark service expansion opportunities.
• Provides overall direction and manages performance for all front line employees, ensuring employee development, engagement and compliance with human resource related policies and standards, including conducting applicable rounding.
• Directs, staffs, and trains food service department regarding food presentation, quality, cost control, and cash handling.
• Develops operational component forecasts and is able to explain variances.
• Responsible for component's accounting functions.
• Responsible for ordering, Inventory, Menu Development, and Production Planning.
• Monitors and Verifies Accounting Documentation through web-based systems.
• Follows Union seniority /scheduling standards and policies.
• Develops and maintains strong leadership team.
• Maintains and Verifies Employee work schedules through web-based payroll tracking systems.
• Ensures compliance with all contract obligations.

Food Service Manager

Business Development Rep

• Responsible for prospecting, developing and converting the pipeline into live opportunities through a tender or proposal process.
• Take full ownership of the sales process from creation of new opportunities, meeting prospects to contract signoff, including proposal development, financial sign off and client negotiation.
• Liaise with subject matter experts and the support team, to ensure information is up to date and relevant to the client and Aramark requirements.
• Works closely with the Operations teams to ensure they are fully on board with the solution being proposed.
• Manages Salesforce (CRM system) for the activity and ensures it is always up to date.
• Working within set parameters around criteria such as revenue or geography to target attractive opportunities.
• Development and enhancement of a food prospect pipeline through engagement with prospective clients over the telephone and in-person.
• Map out potential prospects and build relationships with the relevant buyers within those accounts.
• Work with the bid team to identify the key client needs and what we need to do to win.
• Communicate with the team of people required to contribute to the process to ensure everyone is fully aligned.
• Liaise with the finance team to ensure the financial build will meet with the client’s objectives and Aramark’s profit requirements.
• Where a presentation is required, create the plan and coordinate all the necessary materials and resources needed.
• Support the contract negotiations with the client, to close the deal.
• Maintain the Salesforce database with up to date and accurate information.
• Establish clear and appropriate levels of communications with all team members within business development, operations and functional support teams.
• Build relationships with team members to facilitate effective sharing of best practice and open and honest relationships.
• Ensure full compliance with all required legislation and internal policies and procedures.

Business Development Manager

Director

• Lead, mentor, engage and develop teams to maximize their contributions
• Identify client needs and effectively communicate operational progress
• Build revenue and manage budget, including cost controls regarding food, beverage and labor
• Implement and maintain Aramark agenda for both labor and food initiatives
• Maintain a safe and healthy environment for clients, customers and employees

Food Service Director

Operations

• 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

Cook

• Produce and maintain work schedules and may prepare production packets (Production sheets and recipes).
• Direct daily activities.
• Maintains food production that ensures the safety and quality of food according to policies, procedures, and department requirements.
• Ensure that food items are stored in a safe, organized, and hazard-free environment.
• Maintain all serving schedules; ensure that all food items are served per menu specifications in a safe and appropriate manner following Aramark policies and procedures.
• Maintain a sanitary department following health and safety codes and regulations.
• Maintain accurate inventory on a weekly basis.
• May prepare orders as needed to ensure accurate production for location.
• Supervise and evaluate employees; counsel; promote employee growth, efficiency, morale, and teamwork.
• Maintain a safe and hazard-free working environment.
• Train/mentor other food service workers.
• Maintain logs on all maintenance required on equipment within the department.
• Ensure all food safety/temperature logs are completed with appropriate corrective action, as necessary.
• Perform preventative maintenance checklist.
• Recommend replacement of existing equipment to meet needs of facility.
• Proficiency in multi-tasking.
• Perform other duties as requested by the Food Service Director or Manager whenever his/her skill and/or experience would be vital to initiate, coordinate, or complete any given program.
• Must fill in for absent employees at location, as necessary.
• Maintain knowledge of daily catering events and confirm they are prepared and delivered on time.
• Be able to work occasional night and weekend catered events.
• Attend food service meetings with staff.
• Maintain communication with staff (including office staff, e-mail, phone calls, inter-office mail, etc).
• May perform cashier duties as the need arises.
• Promote good public relations.

Cafeteria Manager

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
• Prepare a daily report that verifies transactions
• Serve food according to meal schedules, department policies and procedures
• Adhere to all food safety regulations for sanitation, food handling, and storage

Food Service Worker

• Management of Aramark-operated food and beverage facilities
• Financial management including budget and cost control, KPIs, and responsibility for results
• Leadership and development of the team
• Organization of daily operations and events
• Point of contact for guests, clients and service providers
• Implementation of marketing measures and culinary concepts
• Ensuring compliance with legal requirements and internal quality standards

Operations Manager – Stadium Catering

• Manage, train, and schedule staff to ensure full coverage and strong performance
• Deliver excellent customer service and handle complaints effectively
• Drive sales, promotions, and upselling across all areas
• Control stock, ordering, waste, and supplier relationships
• Manage cash handling, tills, and daily reporting
• Ensure compliance with health & safety, food hygiene, and alcohol licensing
• Maintain high standards of cleanliness, presentation, and merchandising
• Monitor performance, control costs, and support business growth

Retail Manager

Payroll

• Lead the end‑to‑end delivery of multiple UK payrolls, ensuring accuracy, timeliness, and compliance across all employee groups.
• Oversee payroll controls, reconciliations, and exception management, maintaining full adherence to UK legislation and internal policies.
• Collaborate with Finance, IT, Operations, and sector HR teams to resolve payroll issues and drive process standardisation.
• Manage and develop payroll team members, providing coaching, guidance, and support to strengthen capability and performance.
• Partner with external providers and offshore teams to maintain system integrity, coordinate updates, and optimise integrations.
• Drive payroll transformation initiatives, including system enhancements, automation opportunities, and workflow improvements.
• Ensure robust documentation, audit readiness, and secure handling of sensitive employee data in line with GDPR requirements.

UK Payroll Leader

Human Resources

• Provide support to the Human Resources Manager in all HR-related functions
• Ensure smooth and efficient HR operations and expert guidance on HR policies and procedures
• Assist in employee relations and building communication channels
• Ensure equitable application of company policies and practices
• Investigate and address disagreements in a timely and impartial manner
• Partner with department managers for seasonal staffing needs
• Collaborate in opening and managing hourly employee requisitions
• Facilitate new hire orientation
• Assist site managers with processing and administering leave benefits
• Manage employee records ensuring they are accurate and secure

Assistant Human Resources 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
• Follow the Operational Excellence fundamentals by meeting and maintaining food and labor initiatives
• Maintain a safe and healthy environment for clients, customers and employees