Aramark

Manager

• 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 the kitchen
• Oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques

Catering Chef Manager

Operations

• Plan, manage, and guide contracted services for multiple sites
• Lead a team to provide excellent service
• Build and lead a management team
• Manage client and community relationships
• Ensure compliance with regulations and Aramark's standards of operation
• Travel up to 90% within the role

Regional Director of Operations – Senior LIFE

• Greets guests and takes orders, processes cash and credit card transactions
• Mixes and serves both alcoholic and non-alcoholic beverages
• Adheres to all established alcohol service policies and safe drinking guidelines including checking patrons’ identification to ensure that they meet minimum age requirements for alcohol consumption
• Adheres to cash handling policies
• Sets up and breaks down workstations, including cleaning and sanitizing
• Takes inventory counts and ensures product is stocked to appropriate levels
• Provides excellent guest service, anticipating guests needs and ensuring guest satisfaction
• Maintains a positive demeanor towards guests, clients, co-workers, etc.
• Ensures security of company assets
• Other duties and tasks as assigned by manager

Concession Bartender

Business Development Rep

• Process leadership from contact through strategy, proposal, presentation, and successful conclusion
• Influence and develop team members without formal authority
• Demonstrate personal ownership in prospects and sales process
• Create a competitive differential by identifying and developing the right team
• Manage efforts of proposal development with coordinator
• Develop knowledge base to ensure proposal compliance and guiding the internal approval process (i.e.: contract requirements)
• Research and analyze prospect/client goals and objectives
• Develop insights that provide opportunities to teach the prospect/client innovative approaches to reach their goals and objectives
• Deliver client-focused presentations that address client objectives and generate two-way dialogue
• Demonstrate how ARAMARK’s capabilities meet identified needs and enable success
• Gain collaborative support for customized solutions
• Build results-focused relationships with prospective customers
• Introduce appropriate ARAMARK team members to further enhance sales process
• Develop and lead strategy process with regard to: competitive environment; accounts sales strategy, and territory development strategy
• Build specific sales strategies for prospects: goals, competitive position, client relations and actions to advance sales opportunities
• Align ARAMARK’s selling process to the prospects buying process and maintain momentum to advance the sale
• Help develop customer specific solutions
• Utilize regional and national resources to help "push the envelope" towards market leadership
• Develop and introduce tools and techniques for improved efficiency and effectiveness
• Network proactively using traditional and social media methodologies to build relationships in target accounts
• Proactively manage territory by developing territory plans and building a pipeline of target accounts to meet current and future growth objectives
• Research, identify, qualify, and target market potential
• Develop access strategy to initiate contact
• Provide appropriate market and competitive information for corporate analysis
• Leverage territory opportunities to deliver expected results

Director – Business Development

Customer Support

• Providing exceptional service to customers in a professional manner.
• Handle incoming calls with the objective of one-call resolution.
• Facilitate and resolve issues with discrepancies and/or customer complaints to ensure consistent customer satisfaction.
• Responsible for auditing company service programs to ensure compliance with 100% follow-up through customer callbacks.
• Demonstrates active, personal, daily involvement, visibility, open-mindedness, and professionalism to Support Services, staff, internal and external customers, and suppliers.
• Maintains required departmental records, reports, and files in accordance with established policies and procedures while obtaining processes and distributing reports in a timely manner.
• Call and process electronic or telephone orders/requests.
• Check Market Center general email box.
• Prepare ship route for processing (printing, posting).
• Service call back.
• Service Dispatch.
• Place work order for service calls.
• Process refunds.

Customer Service Coordinator II

• The Food Service Manager is a management position 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.
• 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.

Food Service 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 Manager

• Responsible for developing and implementing programs that enhance student dining experience
• Collect and analyze guest feedback and data to identify pain points
• Collaborate with cross-functional teams for consistent student journey
• Monitor effectiveness of experience programs and adjust as necessary

Customer Experience Manager

Call Center Representative

• Responding to inbound calls and requests for service needs
• Allocating the accurate resources to facilitate the transport of goods and services
• Prioritizing and coordinating service requests
• Working closely with management and dispatch team to ensure timely guest service
• Handling and maintaining all records and documentation of service requests

Contact Center Operator

• Supervise, lead, and motivate restaurant staff, including servers, hosts, bussers, baristas, bartenders, and kitchen staff, to ensure high service standards are consistently met.
• Assist in the onboarding, training, and development of staff to enhance team performance and ensure proper service techniques, menu knowledge, and customer service standards.
• Oversee shift schedules, ensuring adequate staffing during peak periods while maintaining labor cost control.
• Conduct regular performance evaluations and provide ongoing coaching and feedback to improve team effectiveness and morale.
• Ensure exceptional guest experiences by providing attentive, personalized service and resolving any customer complaints or issues in a professional and timely manner.
• Oversee the daily operation of the restaurant floor to ensure efficient service flow, guest seating, and table turnover.
• Engage with guests to gather feedback, anticipate needs, and ensure their satisfaction, fostering a welcoming and positive atmosphere.
• Assist the F&B Manager in overseeing daily restaurant operations, ensuring all processes, including food preparation, presentation, and guest service, are executed to company standards.
• Ensure adherence to health, safety, and sanitation regulations, maintaining a clean and safe environment for both guests and staff.
• Monitor inventory levels of food, beverages, and supplies, ensuring items are stocked and available for service while minimizing waste and maintaining budgetary constraints.
• Monitor and manage food and beverage costs, ensuring proper portion control and inventory management to meet profitability goals.
• Lead training sessions for new staff members, ensuring they are familiar with restaurant policies, customer service expectations, and menu offerings.
• Maintain clear and effective communication with the Restaurant Managers, kitchen staff, and other team members to ensure smooth operations and exceptional service.

F&B Assistant Manager

Human Resources

• Use HR systems to produce reports
• Assist with tracking and administrating recognition program
• Provide data and information as needed for investigations in partnership with HR Managers
• Coordinate the benefits program
• Lead and coordinate the Annual Performance Review process for front line associates in partnership with management
• Assist with hiring, on-boarding, and training new associates
• Connect with a third-party administrator for worker’s compensation, FMLA, and Short-Term Disability and leave.

Human Resources Coordinator

• Management of Aramark-operated foodservice facilities
• Operational and financial oversight of the foodservice business, including team leadership
• Daily quality assurance and communication with guests and clients
• Planning, coordination and execution of events
• Office administration (including bookkeeping and operational accounting)
• Responsibility for ensuring compliance with food safety regulations and internal standards

Operations Manager

• Manages the day-to-day operations of a satellite location within a Market Center.
• Supports client relationships to improve operational efficiencies.
• Responsible for recruiting, hiring, training, coaching and counseling management staff.
• Owns and fosters effective communication at all levels of the organization.
• Ensures daily operations are maintained as scheduled.
• Maintains all business records, processes and documentation as required.
• Performs other administrative and sales operations duties as required.

Director

• 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
• Build revenue and manage budget, including cost controls regarding food, beverage and labor
• Ensure the completion and maintenance of P&L statements
• 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

• 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