Aramark

Customer Support

• Serve food and beverages to customers
• Operate tills and process payments accurately
• Maintain cleanliness in dining and service areas
• Support stock rotation and replenishment
• Always uphold health and safety standards.

Customer Service Assistant

Manager

• 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
• Resolve client service issues
• Foster clear, effective communication at all levels
• Maintain accurate business and administrative records

Location Manager

Sales

• Meet sales expectations and promote overall route growth, service agreement renewal, and customer retention to enhance the profitability of the market center.
• Assist in driving route growth and meeting sales expectations by delivering and stocking clients with existing and newly requested products in a timely and responsive manner.
• Find opportunities to solicit new business and increase business revenue through selling new items to current customers and obtaining new accounts through lead generation and client referrals.
• Establish and maintain effective and respectful relationships with customers and provide outstanding customer service by having an account ownership mentality.
• Focus on account retention and seek opportunities to improve the account by being the primary responder to all customer issues and opportunities.
• Ensure products are loaded and unloaded in a safe manner, proper items and quantities of merchandise are delivered on their regularly scheduled day, fresh merchandise is stocked, products are rotated, and all equipment is maintained and cleaned.
• Operate Company vehicles safely and courteously while following the rules of the road.
• Verify the daily preventative maintenance of the vehicle and keep the interior of the truck clean, organized, and safely maintained.
• Follow all DOT requirements. Respectful of both customer and ARAMARK assets.
• Install and maintain appropriate inventory levels at customer locations and ensure proper quality and working condition. RSR is responsible for a complete and accurate accounting of all monies and products daily in accordance with established guidelines.
• Follow all Aramark policies and procedures related to food safety and complete all required food safety training assignments as instructed to maintain the integrity of our service to our clients while being mindful of the safety of our client’s employees.
• Practice attentive and active listening and communicate effectively under adverse conditions through the internal and external communication process.
• Communicate with the GM, RSM, CSM, and CSA’s regarding customers and reports on pending problems, or on evidence of competitors in customer locations.

Route Sales Driver – Micro Markets

Chief Marketing Officer

• Serve a variety of essential back of the house and front of house Food & Beverage (F&B) roles
• Maintain a safe sanitary work environment
• Gain extensive knowledge of proper use and cleaning techniques for kitchen equipment
• Monitor and record food and equipment temperature
• Maintaining a clean and safe working environment including pot/dish wash and deep clean duties
• Attend in-house training sessions
• Maintain personal hygiene, appearance, and uniform to company regulations
• Present an image conducive to good customer relations
• Comply and assist in promoting and implementing the company’s health and safety policy
• Service of food and/or beverages to customers following Campbell Catering standards
• Assist chefs with checking in food deliveries ensuring high standards of produce are accepted
• Ensure food storage aligns with hygiene regulations and stock rotation is followed
• Cleaning duties associated with service and related equipment and/or furniture
• Preparation of service area and/or service points
• Accurate storage of food items and equipment after service

General Utility Worker II

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
• Develop operational component forecasts and can explain variances. Responsible for components accounting functions.
• Ensure 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

• Develop and complete catering solutions to meet customers’ needs
• Develop and maintain effective client and customer rapport
• Deliver consistent quality in planning and carrying out events
• Facilitate the delivery of prepared food and set up of events crafted from banquet event orders
• Assist clients in planning special events and providing creative solutions to clients’ needs
• Train and lead catering employees to ensure catering and event standards are followed ensuring quality in final presentation
• Provide completed Banquet Event Orders to team and provide quality assurance all requests are met prior to event
• Responsible for delivering food and labor targets
• Responsible for execution of catering events of varied size and scope including staffing and management
• Ensure accurate reporting of all catering related revenue, expenses, and receivables
• Recruit, train, schedule and develop team members
• Ensure compliance with all food, occupational, and environmental safety policies

Catering Services Manager

• The Food Service Director is responsible for developing and executing dining solutions to meet customer needs and tastes.
• Oversee and manage dining operations where customers order prepared foods from a menu.
• Lead, mentor, engage and develop teams to maximize their contributions, including recruiting, assessing, training, coaching and managing performance.
• Ensure food services appropriately connect 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.
• 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.

• 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

• 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

• 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

• Use Aramark's coaching model to engage and develop team members to their fullest potential
• Plan and lead daily team briefings
• 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 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

• 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.

Accounting Manager

• Making journal or ledger entries
• Partnering with other staff members to compile, analyze, and report financial data.
• Assisting with tax preparation, audits, and identifying and resolving discrepancies.
• Using bookkeeping software and entering information into company files or databases, ensuring that all financial records are complete and accurate.
• Ensuring that company bills are paid, and debts are collected.
• Staying current on the company, local, state, and federal financial regulations, and policies.
• Assist in special projects and year end projects as requested

Accounting Coordinator

Human Resources

• Ensuring data integrity, best practices and ongoing compliance with internal and external information.
• Work closely with all functions of the account to strengthen data inputs.
• Extracting, mining, and manipulating raw data in preparation of creating reports and business analysis.
• Generating analysis and reports to build an illustration of business processes, and performance.
• Finding trends in historical data to predict for future outcomes.
• Devising new approaches and recommending solutions to solve business needs.

HR Intern – Performance Excellence

• Plan, manage, and guide contracted services for multiple sites
• Provide operational expertise in contracted services
• Manage client and community relationships
• Develop plans to provide optimal service
• Build, develop, and lead a management team
• Recommends methods and resources for service improvement
• Manage budget and assist in the design of improvements
• Ensure compliance with all local, state and federal regulations

Customer Service Assistant

Location Manager

Route Sales Driver – Micro Markets

General Utility Worker II

Food Service Director

Catering Services Manager

Food Service Director

Food Service Director

Chef Manager

Food Service Director

Food Service Manager

Food Service Director

Accounting Coordinator

HR Intern – Performance Excellence

General Manager