Aramark

Manager

• Oversee day-to-day Retail operations
• Plan, administer and direct all activities related to multiple site retail and catering functions
• Ensure compliance to food safety and sanitation standards
• Interact with Client Management and maintain effective client and customer relations
• Identify ARAMARK service expansion opportunities
• Provide overall direction and manage performance for supervisors and front line employees
• Develop operational component forecasts and explain variances

Senior Retail Manager

Director

• 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 Services Director

• 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

Recruitment

• Delivers and collects patient trays during meal service
• Delivers nourishments and/or snacks to patients as ordered by physician/dietitian in a timely manner
• Visits patients to introduce the services of the Food and Nutrition Services Department
• May obtain food preferences/dislikes from patients and/or family members
• Communicate all patient food needs to the appropriate area of the Food and Nutrition Services Department
• Ensures that nutrition diet care orders are provided to the patient by offering appropriate menu selections
• Maintains and adheres to all sanitation standards by following assigned cleaning schedules
• Completes other sanitation tasks as assigned by the Supervisor/Relief Supervisor
• Inventories and re-stocks pantries, refrigerator, and freezers on assigned unit(s)
• Maintains temperature logs for unit refrigerators and freezers
• Understands therapeutic diets using established protocols and seeks assistance from Supervisor or Dietitian if an error is observed
• Assists the clinical staff in ensuring all patients' basic nutrition care needs are met

Patient Services Worker, PSA

Controller

• Responsible for overall accounting and financial operations of the Executive Learning Centre (ELC)
• Manage food cost and labor cost to budget in conjunction with Executive Chef
• Responsible for the management of all aspects of accounting including forecasts, cash handling, budgets, month end and year end P&L statements
• Work closely with General Manager, Director of Food Service, & Executive Chef regarding Costs, Labor forecasting and F&B Strategy
• Conduct training as needed and when required
• Fully understand Point of Sale (POS), OPERA Property Management System
• Prepare weekly and monthly reports for General Manager and Aramark, Schulich School of Business, and York University

Financial Controller

• The Concessions 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.
• Bring value through efficient operations, appropriate cost controls, and profit management.
• 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.

Concessions 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
• 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
• 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

Food Service Director

Project Manager

• Manage projects such as additions, refurbishments, remodels, and new construction on Client properties
• Management would include schematic planning through design, construction and closeout
• Manage diverse group of constituents to initiate and deliver projects of high quality, balancing budget and schedule parameters
• Conduct feasibility analysis for project requests and prepare comprehensive project budgets and schedules
• Coordinate technical activities on assigned projects
• Solicit and review consultant and contractor proposals
• Prepare and manage project programs, budgets, and schedules

Project Manager – Construction

• 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
• Bring value through efficient operations, appropriate cost controls, and profit management
• Follow the Operational Excellence fundamentals by meeting and maintaining food and labor initiatives
• 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
• 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
• 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 demonstrate culinary techniques

• Manage a fast-paced & high-volume warehouse setting
• Guide and control F&B warehouse functions
• Execute vendor and purchasing compliance
• Ensure efficiency targets are met and maintain computerized administration
• Supervise all warehouse staff
• Responsible for accurate physical inventories

Warehouse Director

• Oversee daily operations of the commissary
• Manage staff and ensure compliance with health and safety regulations
• Coordinate inventory and supply orders
• Prepare reports on commissary operations

Commissary Manager

• Lead custodial operations and supervise, train and direct the custodial associates
• Reports to and support the Custodial Manager Senior or Facility Director
• Maintains communication with and responds to the requests of department managers and directors
• Tours and inspects the facility to ensure total quality management requirements
• Reviews job orders and specifications to understand the material and labor required
• Maintains compliance with Aramark’s and client’s standards of operation
• Maintains all records and reports as required by regulations and codes

Custodial Manager

Operations

• Directs the work of at least two full-time employees or their equivalent
• Makes or influences employment decisions affecting the team, including hiring, promotions, and other changes in status
• Leads, mentors, engages, and develops teams to maximize their contributions
• Responsible for developing and executing maintenance solutions to meet customer needs
• Executes facilities maintenance and upkeep following predefined specifications

Senior Retail Manager

Catering Services Director

Chef Manager

Patient Services Worker, PSA

Financial Controller

Concessions Manager

Food Service Director

Project Manager – Construction

Food Service Manager

Food Service Director

Chef Manager

Warehouse Director

Commissary Manager

Custodial Manager

General Manager – Operations