Aramark

Operations

• developing and implementing dining solutions
• overseeing and managing dining operations
• engaging and developing team members
• ensuring individual and team performance meets objectives
• identifying client needs and communicating operational progress
• ensuring the completion and maintenance of P&L statements
• bringing value through efficient operations
• maintaining a safe and healthy environment
• leading the front of the house of the dining operation
• planning, directing, and coordinating food service activities

Hospitality Operations Manager

Manager

• 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
• Lead the front of the house of the dining operation (Cafeteria/ Residential Dining Facility) in conjunction with the Food Service Director
• Plans, directs, and coordinates food service activities in order to deliver a finished product to the customer.

Food Service Manager

• Leads and maintains policies, standards and programs for the provision of optimal, cost-effective nutrition care to patients.
• This includes coordinating and directing all clinical activities and determining and implementing appropriate staffing levels.
• Develops goals and objectives for Clinical Nutrition to maintain high quality care.
• Utilizes equipment, resources, and programs to provide efficient and high-quality care.
• Assists in the performance planning process for Dietitians and Dietetic Interns and interviews, selects and trains employees within the Food and Nutrition Services.
• Participates in the budget process.
• Recognizes and adopts activities appropriate to the specific needs of the patient population and demonstrates knowledge of specific issues directly related to age of patient population.
• Maintains effective working relationships with other facility departments to provide a unified approach to patient care.
• Establishes and integrates department goals with client annual goals and visions to provide optimal nutrition care.
• Develops, implements and documents in-service education programs for Registered Dietitians, Dietetic Interns and other nutrition personnel, including hourly dietary staff, to provide continuing education and training.
• Engages in and encourages staff to participate in research, submits to professional publications and professional and community lectures.
• Creates and maintains systems and training programs to provide a safe working environment.

Clinical Nutrition Manager

Brand Manager

• developing and executing dining solutions to meet customer needs and tastes
• oversees and manages dining operations where customers order prepared food from a menu
• ensures individual and team performance meets objectives and client expectations
• ensures safety and sanitation standards in all operations
• maintains effective client and customer rapport for mutually beneficial business relationships
• identifies client needs and communicates operational progress
• ensures the completion and maintenance of profit and loss statements
• delivers client and company financial targets
• adopts all Aramark processes and systems, understands performance metrics, data, order and inventory trends; educates teams on key levers to improve margins
• creates value through efficient operations, appropriate cost controls, and profit management
• complies with the Operational Excellence fundamentals by meeting and maintaining food and labor initiatives
• ensures entire team is trained and able to execute
• supervises team regarding production, quality and control
• maintains a safe and healthy environment for clients, customers and employees
• primarily responsible for food service at an assigned retail food location
• assists manager in establishing and maintaining systems and procedures for the ordering, receiving, storing, preparing and serving of food & related products, as well as menu planning & development
• ensures that requirements for appropriate sanitation and safety levels in respective areas are met
• directly supervises two or more employees with responsibility for hiring, discipline, performance reviews and initiating pay increases
• assists in location forecast and accounting
• conducts period inventory; performs other functions such as maintaining records to comply with ARAMARK, government and accrediting agency standards
• coordinates activities with other internal departments
• interfaces with vendors and key service users within client organization
• manages Front of House (Cafeteria, Food Court, Quick Service) dining operations
• develops and implements retail services plans to improve service, quality and profitability of service areas
• maintains effective working relationships with other departments to provide a unified retail experience for customers

Retail Brand 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 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

• Lead custodial operations and supervise, train and direct the custodial associates.
• Reports to and support the Custodial Manager Senior or Facility Director in achieving objectives and client expectations.
• Coordinates custodial and housekeeping operations.
• Maintains communication with and responds to the requests of department managers and directors, and other client partners.
• Tours and inspects the facility to ensure total quality management requirements in custodial and housekeeping operations.
• Reviews job orders and specifications to understand the material and labor required to complete the project and coordinates the activities of custodial employees to efficiently utilize staff, materials and equipment.
• Maintains compliance with Aramark’s and client’s standards of operation, Aramark’s Business Conduct Policy, and all federal, state and local regulations.
• Maintains all records and reports as required by regulations and codes.
• Understands departmental expenses such as supply need and labor costs to maintain budget conditions.

Overnight Custodial Manager

Sales

• Responsible for stocking and inventorying products
• Provides general customer service and assistance to guests
• May process sales transactions
• Maintains friendly, efficient, positive customer service demeanor

Retail Sales Worker

Director

• Lead, mentor, engage and develop teams to maximize their contributions
• Ensure food services appropriately connects to the Executional Framework
• Build revenue and manage budget, including cost controls regarding food, beverage and labor
• Create value through efficient operations, appropriate cost controls and profit management
• Maintain a safe and healthy environment for clients, customers and employees

Food Service Director

• Lead, mentor, engage and develop teams to maximize their contributions, including recruiting, assessing, training, coaching, and managing performance.
• Coach employees by creating a shared understanding of what needs to be achieved and how to execute.
• Reward and recognize employees.
• Develop and maintain effective client and customer rapport for mutually beneficial business relationship.
• Demonstrate excellent customer service using Aramark's standard model.
• Identify client needs and effectively communicate operational progress.
• Adopt Aramark processes and systems.
• Build revenue and manage budget, including cost controls with regard to food, beverage, and labor.
• Ensure full compliance with Operational Excellence fundamentals, including food and labor.
• Direct and oversee operations related to production, distribution and foodservice.
• Maintain a safe and healthy environment for clients, customers, and employees.
• Build and develop supervisory staff to become future leaders.
• Comply with all applicable policies, rules, and regulations, including but not limited to those relating to safety, health, wage and hour.

Marketing

• Assist the Marketing Manager with marketing initiatives while providing customer service
• Knowledgeable about Meal Plans and overall Dining Services Program
• Friendly and engaging personality
• Adhere to all policies/ procedures
• Detail oriented
• Creative Social Media, Photography and Video experience
• Canva usage for graphic design
• Autonomous work environment
• Utilize the tools and technology available to sell meal plans and promote dining services.
• Office administration tasks
• Able to prioritize and carry out work tasks
• Ensures security of company assets

Marketing Intern, Student Worker

• Provide overall vision, planning, direction, and control to assigned units for a medium-size, defined account normally generating $12-40M+ in revenue.
• Accountable for the execution of our General Management program, with a focus on growth, cost and productivity, leading people and delivering financial commitments.
• Establish overall ownership and accountability of operational management and financial performance of multiple accounts and units.
• Model key leadership behaviors and ensure the highest levels of safety, quality and service excellence for employees, clients, and consumers.
• Coach & mentor employees by crafting a shared understanding about how and what needs to be achieved.
• 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.
• Build revenue and manage budget with sensitivity to costs and client needs.

Site District Manager

• 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.

Route Sales Driver

• Meet sales expectations and promote overall route growth, service agreement renewal, and customer retention to enhance the profitability of the market center.
• Identify opportunities to solicit new business and increase business revenue through selling new items to current customers and obtaining new accounts.
• Establish and maintain effective and respectful relationships with customers and provide outstanding customer service.
• Focus on account retention and seek opportunities to improve the account by responding to all customer issues promptly.
• Ensure products are loaded/unloaded safely and delivered on their scheduled day.
• Safely operate company vehicles and comply with all DOT requirements.
• Responsible for accurate accounting of all monies and products daily in accordance with established guidelines.

Route Sales Relief Driver

• Engage peers in a new and different way
• Sell meal plans and help with dining promotions and events
• Assist in Dining tabling events and activities around campus
• Present information to customers and answer questions regarding dining services
• Participate as part of a sales team during key marketing events

Hospitality Operations Manager

Food Service Manager

Clinical Nutrition Manager

Retail Brand Manager

Catering Services Manager

Overnight Custodial Manager

Retail Sales Worker

Food Service Director

Food Service Director

Marketing Intern, Student Worker

Site District Manager

Food Service Director

Route Sales Driver

Route Sales Relief Driver

Student Marketing Team