Aramark

Community Manager

• maintain cleanliness of all dishes, pots, pans, silverware, glasses, and kitchen utensils
• maintain dishwashing station and three compartment sink cleaned
• ensure equipment is clean and in working condition
• report any issues to management
• perform other light maintenance and custodial tasks
• maintain excellent customer service and a positive attitude towards guests

Dishwasher

• Assist the manager with food/meal preparation
• Maintain cash receipts and meal records
• Prepare quality food and baked goods according to a planned menu
• Prepare a daily report that verifies transactions
• Understand what is inclusive of a meal
• Ensure storage of food in an accurate and sanitary manner
• Serve food according to meal schedules, department policies and procedures
• Use and care of kitchen equipment, especially knives
• Timely preparation of a variety of food items, beverages, and Add garnishments to ensure customer happiness and eye appeal
• Coordinate and assist in major cleaning of refrigerators, freezers, and cooking and serving equipment
• Adhere to all food safety regulations for sanitation, food handling, and storage
• Adhere to the uniform policy
• Connect with the Manager daily to understand and accurately prepare menu for the day
• Supervise the food temperature requirements
• Maintain a clean and organized work and storage area
• Scrub and polish counters, clean and sanitize steam tables, and other equipment
• Follow established procedures and standards for cleanliness, to ensure a balanced and safe environment; duties include sweeping, moping, ware washing
• Maintain garbage collection site and kitchen floor areas in a neat and sanitary fashion
• Perform other duties as assigned including other areas in the kitchen

Food Service Worker

Director

• 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
• 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 compliance
• 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

Food Service Director

Manager

• The Food Service Manager oversees all aspects of food service operations within the correctional facility.
• Ensures high quality food production, inventory control, financial performance, and contract compliance.
• Fosters a rehabilitative environment through training programs and second-chance employment opportunities for incarcerated individuals.
• Uses Aramark's coaching model to engage and develop team members.
• Ensures safety and sanitation standards in all operations.
• Identifies client needs and communicates operational progress.
• Ensures the completion and maintenance of P&L statements.

Food Service Manager

Security Engineer

• Provides internal/external patrol of buildings and surrounding property
• Locks and unlocks doors to permit entry at appropriate times
• Checks buildings and work areas when not open for business
• Monitors camera's, alarm systems, access control
• Conducts ongoing inspections of buildings and grounds to detect safety violations and hazards
• Prepares Safety Condition Reports and work orders where appropriate
• Responds to all emergency situations
• Takes possession of found property
• Escorts guests, visitors, and employees
• Conducts investigations and inspections
• Prepares accurate and complete written reports

Security Worker – Overhead

Administrative Assistant

• Provide daily direction and communication to employees to ensure functional duties are performed in a timely, efficient, and knowledgeable manner
• Coordinate and lead special projects
• Based on extensive knowledge and experience, provide guidance to other employees to solve problems, answer questions, and research issues that may arise within the administrative function.
• Recommend methods to improve operation processes, efficiency, and service to both internal and external customers.
• Serve as a resource for other departments on matters pertaining to functional area.
• Support the processing of weekly payroll including but not limited to the tracking of time and attendance, reporting commissions, and other related payroll in accordance with company policy and our on-site collective bargaining agreement(s).
• Post all notices from regional management and HR regarding Company Policy, payroll, HR, Benefits, and Compliance Practices as needed.
• Review and maintain the time and attendance system.
• Implement new administrative procedures and forms as directed
• Support the daily office functions by ordering supplies.
• Support inventory process Generating POs and maintaining perpetual inventory ordering system, which may include the following: ordering product, receiving product, and issuing product to the route daily
• Maintaining our POS database which may include writing POs and pulling in weekly sales and inventory results

Administrative Assistant II

• 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
• 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
• Recruits, hires, develops and retains front line team
• Maintains records to comply with ARAMARK, government and accrediting agency standards

• Follow the implementation of the ARAMARK Food Services program in accordance with ARAMARK standardized procedures.
• To carry out the standardized ARAMARK work procedures and processes, food safety system and risk management system to ensure the smooth daily operation.
• Design menu, prepare order and work out the food production procedure in accordance client and account manager's requirement.
• Lead the whole food production in kitchen.
• Ensure standardized production flow and focal on food safety and quality issue.
• Make purchasing plan for food materials, inventory management, assist with account manager for cost control and waste reduction.
• Keep good understanding on the development and new trend in catering industry; Be proactive to promote new menus and dishes.
• Train and develop people and below following ARAMARK Job Skill Training(JST) and Job Skill Review(JSR) training programs for new hire and existing cooks.
• Keep good internal communication and collaboration, problem-solving oriented to ensure smooth operations.
• Establish good communication with clients, meet or exceed clients/customers requirements.
• Manage cook staffing, team and talent building, evaluate and rate professional proficiency and advantaged cooking skill, performance appraisal of subordinates.

• Overseeing all aspects of food service operations within the correctional facility
• Ensures high quality food production, inventory control, financial performance, and contract compliance
• Fostering a rehabilitative environment through training programs and second-chance employment opportunities
• Use Aramark's coaching model to engage and develop team members
• 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
• Supervise team regarding production, quality and control

• 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
• 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
• 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.
• Manages 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

Sales

• Assist with supervising, motivating, and supporting retail staff to ensure the highest standards of service are met.
• Train and onboard new employees, providing guidance on policies, procedures, and best practices.
• Monitor team performance and provide regular feedback while working effectively with team members to achieve store goals and foster a positive environment.
• Act as a point of contact for team members and clients by providing guidance and support during shifts.
• Lead by example in greeting and engaging customers, provide product information, and assist in making purchase decisions.
• Address and resolve customer inquiries, complaints, or issues in a professional and efficient manner.
• Promote a positive, upbeat, and welcoming atmosphere.
• Meet or exceed sales targets by upselling, cross-selling, and promoting store promotions or loyalty programs.
• Ensure merchandise is stocked, organized, and displayed to reflect brand standards.
• Monitor inventory levels and participate in replenishment activities including restocking and transfers.
• Open and close any assigned locations ensuring all security and operational procedures are followed.
• Oversee inventory management in assigned locations including restocking, merchandising, cycle counts, price checks, and loss prevention.
• Possess a thorough knowledge of POS system and heat pressing equipment.
• Accurately handle cash, credit, and other transactions while maintaining a high level of integrity.
• Assist in maintaining a clean, organized, and safe store environment.

Retail Sales Lead

• Management position, responsible for developing and executing dining solutions to meet customer needs and tastes.
• Oversees and manages dining operations where customers order prepared food from a menu.
• Engages and develops team members to their fullest potential.
• Ensures individual and team performance meets objectives and client expectations.
• Maintains effective client and customer rapport for mutually beneficial business relationships.
• Identifies client needs and communicates operational progress.
• Ensures completion and maintenance of profit and loss statements.
• Delivers client and company financial targets.
• Creates value through efficient operations, appropriate cost controls, and profit management.
• Supervises team regarding production, quality and control.

Food Retail Brand Location Manager

• The Food Service Manager is 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.
• Follow the Operational Excellence fundamentals by meeting and maintaining food and labor initiatives.
• Maintain a safe and healthy environment for clients, customers, and employees.

Human Resources

• Provide HR generalist support for the Frost Bank Center
• Issue resolution, follow up and recommendations for corporate COE’s including hotline calls response, investigation and follow
• Engagement Action Plan development and follow-up

HR Generalist, Analyst

• Help support our site operations teams across a number of services including retail food and resident dining
• Reporting to the District manager focused on ensuring each location delivers outstanding food and service every day
• Set the vision for services in each of our sites
• Ensure delivery by supporting the teams with a hands-on approach to managing operations
• Be seen as a senior leader for all operations and advocate for both our client and Aramark
• Be accountable and responsible for maintaining a culture focused on safety in everything we do
• Ensure each location is compliant with Aramark programs at all times
• Delivering the highest quality of services for each of our clients across all contracted services
• Train and develop the management team to ensure contract compliance and exceptional service
• Support succession planning to ensure service consistency at all times
• Deliver annual revenue growth in all service lines through exceptional quality and targeted marketing plans
• Audit services in all locations to ensure contract and legal compliance in the province
• Deputize for the district manager as required
• Any other tasks as assigned

Dishwasher

Food Service Worker

Food Service Director

Food Service Manager

Security Worker – Overhead

Administrative Assistant II

Food Service Director

Food Service Manager

Food Service Manager

Food Service Director

Retail Sales Lead

Food Retail Brand Location Manager

Food Service Manager

HR Generalist, Analyst

Multi-Site General Manager