Aramark

Accounting Manager

• Process a volume of Purchase Invoices across ERP systems
• Accurately match PO’s to Vendor Invoice
• Reconcile Vendor Statements
• Manage the resolution of Vendor queries
• Handle multi-currency Vendor payments
• Maintain data within SharePoint space to correlate Vendor and PO queries
• Be responsible for internal and external communications to assist with P2P process
• AP Month End reporting and KPI metrics compliance
• Maintain Process Procedural Documents
• Be tasked with aged and debit balance analysis
• Have the ability to identify process improvements and work with manager to implement
• All other duties as assigned by Manager

Seasonal Accounting Specialist

Manager

• The Housekeeping Manager is responsible for developing and executing housekeeping solutions to meet customer needs.
• Carries out housekeeping duties in overnight-stay locations in accordance with facility standards of cleanliness and appearance.
• Ensures compliance with appropriate infection prevention, safety, OSHA, Joint Commission and regulatory standards.
• Determine the needs of the clients' operation and ensures that the appropriate Aramark resources are engaged.
• Mentor employees by creating a shared understanding about what needs to be achieved and how it is to be achieved.
• Reward and recognize employees.
• Ensure safety and sanitation standards in operation are compliant with Aramark and client's regulations.

Housekeeping Manager

• Plan, manage, and lead contracted food service operations to meet operating and financial goals, client objectives, and guest needs.
• Provide hands on execution and leadership of operations.
• Leadership of a FOH team, chefs and workforce throughout the restaurant.
• Partner with senior leadership to plan and execute business development strategy for growth.
• Recruitment and development of new and existing restaurant staff.
• Be present in the dining room and bar, engaging with guests, and ensuring proper food and drink timing.
• Make purchasing decisions and control inventories.
• Quickly and adequately recover guest experiences that fail to meet guest expectations.

Senior Restaurant Manager

• Oversee and elevate dining operations
• Craft and execute innovative dining solutions
• Manage a team to ensure smooth operations
• Plan and lead daily team briefings
• Ensure safety and sanitation standards in all operations
• Identify client needs and communicate operational progress
• Deliver client and company financial targets
• Supervise team regarding production, quality and control

Food Service Manager

Operations

• Plan and manage a high volume, complex, multi-location dining service operation.
• Oversee all programming, scheduling, and planning for daily success according to company quality food standards and operating efficiency levels.
• Manage client and community relationships at the location, continually assessing operations, and developing plans to provide optimal service.
• Build, develop, and lead a management team and staff.
• Recommend methods, resources, and implementation for service improvement and growth based on understanding operational needs.
• In partnership with Finance, manage a budget and assist in designing improvements to optimize financial performance.
• Ensure compliance with all local, state and federal regulations and codes.

Director of Operations – Collegiate Hospitality

Director

• Plans, controls and directs all cleaning, sanitizing and waste removal functions within a healthcare facility to meet operating and financial goals, client objectives and customer needs
• Overall ownership and accountability of operational management and financial performance of the unit
• Model key leadership behaviors and ensure the highest levels of safety, quality and service excellence for employees, clients and consumers
• Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved
• Reward and recognize employees
• Identify and engage top talent and develop team members to their fullest potential within the organization
• Plan and lead team management meetings
• Ensure safety and sanitation standards in all operations
• Establish and maintain effective client and customer rapport for a mutually beneficial business relationship
• Identify client needs and communicate operational progress
• Deliver and model WEST as the foundation for delivering excellent customer service
• Facilitate and support new business and retention activities
• Develop programs (facilities, custodial, energy, grounds or maintenance) to meet client and customer demands and specifications
• Build revenue and manage budget which includes cost controls with regard to labor, supply, and inventory
• Ensure the completion and maintenance of financial statements relative to the department
• Oversight and responsibility to deliver client and company financial targets
• Adopt all Aramark processes and systems, eliminate custom/manual reports
• Understand performance metrics, data, order and inventory trends; educate teams on key levers to improve margins
• Implement and maintain GM agenda for both labor and total quality management requirements
• Create value through efficient operations, appropriate cost controls, and profit management
• Ensure consistent application of Aramark’s operating standards and processes (Operational Excellence) with particular focus on efficiencies in sustainability efforts to reduce energy consumption and labor productivity standards

Environmental Services Director – Outpatient Clinics

Administration

• Reviewing recipes and find errors.
• Comparing Prima menu to online menu and noting any discrepancies.
• Transcribe/edit recipes from Prima onto Galley (all recipes that interns assist with are reviewed by RD).
• Reviewing calories and allergens on daily menus.
• Adjusting meal time hours for special events.
• Linking and unlinking stations.
• Reviewing recipes in New Media for contradicting information.
• Dining hall walkthrough to ensure menu items are prepared in accordance with the online menu.

Nutrition Intern

• 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
• Maintain a safe and healthy environment for clients, customers and employees
• 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
• Manage resources to ensure quality and cost control within budgetary guidelines
• Implement and maintain Aramark agenda for both labor and food initiatives

Food Service 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

Account Executive

• Acts as the national-level, single point of contact and provides strategic program oversight for a portfolio of National Account client(s)
• Oversee the day-to-day activities of the account to ensure all service level objectives are achieved
• Establish, measure and ensure improvement against the client’s KPIs
• Meet and exceed fiscal year planned portfolio objectives including overall revenue growth, base business growth, gross profit margin, profitability and client retention
• Manage client contract(s) according to requirements and execute on extensions in alignment with fiscal year retention plan
• Execute on portfolio price increase plans in alignment with client contractual terms
• Support Billing & Collections team through completion of monthly pricing audits, and as required to ensure attainment of AR objectives for client portfolio
• Execute on monthly, quarterly and semi-annual client meetings and business reviews as required – includes preparation of presentation materials and relevant data reporting, as well as travel and delivery of in-person client presentations.
• Support the National Account Sales team in rollout/implementation activities for newly sold clients who will be added to the assigned managed portfolio.
• Responsible for implementation of client program upgrades
• Lead RFP retention efforts for clients within managed portfolio in partnership with the National Account Sales team
• Partner with Aramark XLOB leaders to support account management, growth and retention efforts for clients in portfolio who utilize multiple Aramark service lines
• Actively coordinate introductions and meetings between Aramark leadership and client leadership within managed portfolio to facilitate deeper, long-term partnerships

National Account Director

Recruitment

• Recruiting and evaluating external candidates through a variety of sources and recruiting techniques
• Collaborating with College Relations channels to attract entry level talent to Aramark.
• Engage candidates and internal partners throughout the recruiting and selection process
• Implement the national talent management strategy for existing vacancies
• Support new business through pipelining candidates for anticipated business.
• Coaching and advising internal client groups to influence action and decision making.

Talent Acquisition Partner, Recruiter

Producer

• Delivers strong operational performance by executing against Aramark Healthcare+ and regulatory agency standards and programs, continually monitoring operations, and completing assessments and necessary action plans to provide optimal food quality and meal service.
• Drives patient and customer satisfaction and maintains client relationships through rounding.
• Ensures compliance to food safety, sanitation, and overall workplace safety standards.
• Manages food cost, procurement, and controls waste.
• Supervises, staffs, trains, conducts applicable rounding and manages the performance the Food Service Supervisors and/or front-line staff regarding food presentation, quality, cost control and cash handling.
• Manages and controls labor, resources and materials to ensure quality, adequacy of supply, staffing levels and cost control within budgetary guidelines.
• Responsible for scheduling and managing food service activities in compliance with Aramark Healthcare+ food service systems.
• Utilize customer feedback to respond to customer/patient needs and to improve services.

Food Production Manager

• 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 built from banquet event orders
• Assist clients in planning special events and providing creative solutions to clients’ needs
• Train and direct catering employees to ensure catering and events standards are followed ensuring quality in final presentation
• Provide completed Banquet Event Orders to team and handle quality assurance with all requests
• Responsible for delivering sales, food, and labor targets and maintaining department budgets
• 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 lead Catering team
• Ensure compliance with all food, occupational and environmental safety policies.

Catering Director

• Develop and implement dining solutions to meet customer needs and tastes
• Oversee and manage dining operations
• Use coaching model to engage and develop team members
• Reward and recognize employees
• Ensure individual and team performance meets objectives
• Plan and lead daily team briefings
• Ensure safety and sanitation standards in all operations
• Identify client needs and communicate operational progress
• Ensure completion and maintenance of P&L statements
• Deliver client and company financial targets
• Adopt all processes and systems to understand performance metrics
• Bring value through efficient operations
• Follow the Operational Excellence fundamentals
• Maintain a safe and healthy environment for clients, customers, and employees
• Lead the front of the house of the dining operation

Sales

• Loads product onto the truck daily
• Stocks product to par levels and maintains accurate documentation of product levels via appropriate software.
• Report sales, waste, customer concerns, and/or machine malfunctions daily
• Report on necessary maintenance or repairs needed on the vehicle to management immediately.
• Maintain services and upkeep the cleanliness of vehicles and equipment.
• Performs all job duties in a safe manner by adhering to all driving regulations, company safety policies and procedures.
• Maintains a friendly, efficient, and positive attitude towards customers, clients, and co-workers

Seasonal Accounting Specialist

Housekeeping Manager

Senior Restaurant Manager

Food Service Manager

Director of Operations – Collegiate Hospitality

Environmental Services Director – Outpatient Clinics

Nutrition Intern

Food Service Director

Chef Manager

National Account Director

Talent Acquisition Partner, Recruiter

Food Production Manager

Catering Director

Food Service Manager

Route Sales Driver