Aramark

Manager

• Responsible for developing and executing housekeeping solutions to meet customer needs
• 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

Director

• develop and execute dining solutions
• oversee dining operations and menu management
• recruit, assess, train, and mentor teams
• communicate progress with clients
• manage budget and food service costs
• implement efficient operations
• ensure safety and sanitation standards
• maintain records for compliance

Food Service 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
• Reward and recognize employees
• Ensure safety and sanitation standards in all operations
• Identify client needs and effectively communicate operational progress
• 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

Human Resources

• Provide HR generalist support for your assigned account.
• Provide management and administration of several imperative HR processes.
• Provide leadership and support to managers and employees throughout the organization.
• Assist in identifying best practices and organizational efficiencies.
• Mentor and train line managers to accurately apply human resource policies and programs within the unit.
• Responsible for day-to-day HR functions including recruiting, staffing, hiring, training, development, coaching, incentives, and disciplinary procedures.
• Issue resolution, follow up and recommendations for account employee relations and labor relations issues.
• Create and implement internal HR processes and procedures within ARAMARK guidelines.
• Maintain compliance with all applicable employment laws and regulations.

Human Resources 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
• 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
• 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

• Ensure guest satisfaction by maintaining all dishes, pots, pans, silverware, glasses, equipment, and kitchen utensils are cleaned and sanitized
• Maintains dishwashing station, three compartment sink and related areas cleaned
• Ensures equipment is clean and in working condition; reports any issues to management
• Performs other light maintenance and custodial tasks
• Maintains excellent customer service and positive attitude towards guest, customers, clients, co-workers, etc.
• Ensures security of company assets

General Utility Worker

• 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
• Develop operational component forecasts and can explain variances
• Responsible for components accounting functions
• Ensure 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

Call Center Representative

• Responds to inbound calls and requests for service needs
• Allocates accurate resources to transport goods and services
• Communicates with management and dispatch team to ensure timely guest service
• Maintains records and documentation of service requests
• Provides customer service with a friendly demeanor

Patient Call Center

• 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 & Develop a Team: Motivate, coach, and grow team members using Aramark’s leadership model.
• Build Strong Client Relationships: Learn to understand client needs and communicate progress clearly.
• Drive Business Performance: Learn how to manage P&L statements and understand the financial side of operations.
• Boost Productivity & Operational Excellence: Bring fresh ideas to improve efficiency and streamline processes.
• Ensure Safety & Compliance: Maintain a safe, healthy environment for employees and customers.
• Lead Front‑of‑House Operations: Partner with the Food Service Director to manage daily dining operations.

Management Accelerator Program – Food Service Manager – Corrections

Financial Planning and Analysis

• Support the objectives of the Finance and Accounting department
• Assist operating departments with forecasting, budget, labor and inventory controls, analysis, auditing
• Review monthly operational financial reports and assist in preparation of client facing financial reporting
• Prepare weekly and monthly financial reports to monitor performance areas such as labor, direct cost, revenue, expenses, and profit
• Collaborate with managers and directors to identify and drive key levers to improve margins
• Train and motivate staff in financial controls, policies, and procedures
• Assist with operations support as needed
• Assist in oversight of Accounts Payables and Accounts Receivables
• Assist in internal annual audits for sight locations

Operations Finance Manager

Backend Engineer

• Assist the manager with food/meal preparation
• Maintain cash receipts and meal records
• Prepare quality food and baked goods according to a planned menu
• Serve food according to meal schedules, department policies and procedures
• Follow established procedures and standards for cleanliness

Food Service Worker

Accounting Manager

• Assisting in accounting functions, including Accounts Payable and Accounts Receivable
• Reconciliation of deposits
• Review of invoices in Accounts Payable System (BSS)
• Updating Budget Tool for all locations
• Assistance with new vendor set up
• Completion of any task requested by Controller (special projects)

Accounting Intern

Account Manager

• Develop and manage relationships of an existing client base within designated territory to support execution of growth initiatives
• Upsell service solutions to target accounts to ensure revenue growth by either upgrading current program and/or selling in new products
• Document client visits with respect to risks, opportunity and relevant actions plans
• Forecast sales activity and revenue achievement using sales automation/client management platform

Account Management Specialist

• 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
• 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