Aramark

Product Marketing

• La persona de preparación de alimentos es responsable de ayudar a cocineros/as, chefs o gerentes de servicios alimentarios preparando ingredientes para recetas y realizando otras tareas de preparación y servicio de alimentos.
• Debe preparar los alimentos de acuerdo con las recetas y las directrices de producción, respetando al mismo tiempo los procedimientos de seguridad alimentaria, manipulación de alimentos e higiene.
• Las funciones y responsabilidades esenciales del puesto pueden variar según la ubicación de Aramark en función de los requisitos del cliente y las necesidades empresariales.

Cocinero/a

Director

• Lead, mentor, engage and develop teams to maximize their contributions, including recruiting, assessing, training, coaching and managing performance
• 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
• Direct and oversee operations related to production, distribution and food service
• Maintain a safe and healthy environment for clients, customers and employees
• 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

Food Service Director

Marketing

• Support the marketing team by coordinating in-person informational tabling and meal plan sales.
• Assist in the planning and execution of dining hall events and promotions.
• Assist with setting up events as required (decorating, setting up booths).
• Be present at dining and retail events to take videos and photos with documented consent at events and collect feedback/testimonials from students.
• Attend tabling events to promote and drive engagement in Campus Meal Plans and other Hospitality Services initiatives.
• Assist executive social media planning and engagement tracking.
• Record debriefings of all events.
• Assist marketing coordinator in administrative tasks such as installing signage, swapping table toppers, laminating signage, picking up packages and mailings, and more.

Student Marketing Assistant

Operations

• Leads a team that provides operational expertise in contracted services while providing hands-on execution management of operations.
• Manages the client and community relationships at the location, continually assessing operations, and developing plans to provide optimal service and drive employee and customer satisfaction.
• Builds, develops, and leads a management team and staff capable of carrying out organizational objectives.
• Recommends methods, resources, and implementation for service improvement and growth based on understanding of operational needs, capabilities, & contractual obligations.
• In partnership with Finance, manages a budget and assists in the design of improvements to optimize financial performance and operational productivity.
• Manages compliance with all local, state and federal regulations and codes and maintains all associated records and reports.
• Ensures compliance with Aramark's standards of operation including safety standards and Aramark's Business Conduct Policy at all times.

Director of Operations

• 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
• 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 at Aramark

Business Development Rep

• Provide process leadership from contact through strategy, proposal, presentation, and successful conclusion.
• Influence and develop team members without formal authority.
• Demonstrate personal ownership of prospects and the sales process.
• Create a competitive differential by identifying and developing the right team.
• Develop and lead the strategy process with regard to the competitive environment, account sales strategy, and territory development strategy.

Director, Business Development

Sales

• Responsible for receiving and inspecting products, accurately labeling items and reporting any discrepancies in reconciliation of deliveries and invoices.
• Responsible for organizing and storing all incoming products in assigned locations, applying FIFO (first in, first out) inventory controls for perishable products.
• Picks inventory to assemble orders of product, supplies and equipment for requisitions or established par levels.
• Follow all Standard Operating Procedures to meet accuracy and production standards.
• Load, unload and transport products and materials to different areas of the warehouse and/or other client locations.
• Responsible for conducting routine physical inventory counts.
• Accurately complete administrative duties including records such as inventory count documents, temperature and spoilage logs, equipment inspections, and any other relevant business records.
• Clean work areas as assigned, including but not limited to restrooms, break areas, loading dock, freight elevator and freight platform delivery areas when applicable.
• Implement all location safety policies, OSHA requirements, SDS standards, and emergency procedures.
• Use all required safety equipment and personal protective equipment.
• Interact with clients, employees, vendors, customers, and guests about business-related activities and attend meetings, as required.

Warehouse Worker

Manager

• Oversee daily food production in a secure correctional facility
• Manage large-scale kitchen operations and supervise staff
• Maintain strict food safety and security standards
• Control inventory and costs
• Ensure menus meet nutritional requirements
• Follow facility, state, and federal regulations

Food Service Manager

• 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.

• Manage Front of House (Cafeteria, Food Court, Quick Service) dining operations
• Develop and implement retail services plan to improve service, quality and profitability of service areas.
• Maintain effective working relationships with other departments to provide a unified retail experience for customers.
• Manages marketing, merchandising and cash handling procedures.
• Ensures that requirements for appropriate sanitation and safety levels in respective areas are met
• Maintains effective client and customer rapport for mutually beneficial business relationships
• Drives customer service and tracks and responds to survey results.
• Directly supervises two or more employees with responsibility for hiring, discipline, performance reviews and initiating pay increases
• Assists in location forecast and accounting; tracks sales trends and drives sales.
• Implements specials and LTOs and coordinates pop up restaurants, Fooda, etc.
• Manages catering including utilizing catertrax, coordinating with client, menu planning, staffing and set up.

Retail Food Service Manager

• develop and implement dining solutions to meet customer needs
• oversee and manage dining operations
• use Aramark's 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 processes and systems to improve margins
• supervise team regarding production, quality and control
• maintain a safe and healthy environment

• Greets and assists customers while anticipating their needs
• Ensure product is stocked to appropriate levels and replenishes and arranges items as needed to maintain appearance
• Operates register, handles cash, and process credit card transactions
• Responsible for cash handling, safe verifications, and preparing deposits
• Maintains friendly, efficient, positive customer service demeanor toward customers, clients, and co-workers.
• Is adaptable to customer needs.
• Adheres to cash handling policies and procedures
• Ensures security of company assets

Retail Sales Worker

• 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 Manager

• The Concessions Food and Beverage Manager will support the food and beverage operations for Agganis Arena in Boston, MA.
• This is a management position responsible for developing and implementing dining solutions to meet customer needs and tastes and overseeing and managing food and beverage operations.
• The Concessions Manager will work an event-based schedule which will include evenings, weekends and holidays.
• 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.
• Job duties, responsibilities and activities may change, or new ones may be assigned at any time with or without notice.

Concessions Food and Beverage Manager

• Assist multi-site operations teams with the execution of customer and client experience initiatives
• Maintain creative materials and support customer presentations based on provided direction from the Regional Marketing Manager
• Execute engagement activities across multiple locations showcasing new products and programs
• Support sales growth by enhancing the consumer experience while gathering insights and executing category based marketing opportunities.
• Execute tasks related to project coordination, timelines, and deliverables
• Maintain and update website content and support digital enhancements
• Conduct basic market research, gather campaign results, track consumer trends, and compile findings into actionable summaries
• Support the execution of the corporate brand strategy across all assigned sites
• Execute location-specific communications such as print materials, digital assets, and social content; assist in collecting metrics for each initiative
• Assist in multi-site catering program execution by supporting consistency and brand standards
• Support technology driven marketing tools such as digital screens, mobile applications, and robotics
• Balance multiple priorities and tasks across several locations while keeping organized and meeting deadlines
• Travel regularly between assigned sites to implement marketing initiatives and provide hands on execution support

Cocinero/a

Food Service Director

Student Marketing Assistant

Director of Operations

Food Service Director

Director, Business Development

Warehouse Worker

Food Service Manager

Director of Operations

Retail Food Service Manager

Food Service Manager

Retail Sales Worker

Catering Manager

Concessions Food and Beverage Manager

Multi-Unit Marketing Coordinator