Aramark

Manager

• Develop and execute housekeeping solutions to meet customer needs
• Ensure compliance with infection prevention and safety standards
• Mentor employees and create a shared understanding of goals
• Ensure safety and sanitation standards compliance
• Carry out housekeeping duties in accordance with facility standards

Housekeeping Manager

• Develop and execute housekeeping solutions to meet customer needs
• Oversee EVS operations at two locations
• Ensure compliance with infection prevention, safety, OSHA, and regulatory standards
• Mentor employees and ensure safety and sanitation standards in operation

Manager, Environmental Services

Financial Planning and Analysis

• Partner with Finance and Operation leadership to guide and supervise the strategic financial direction of the lines of business
• Responsible for financial planning, annual forecasts, monthly and quarterly projections and historical financial analysis of operation results and internal benchmarks and metrics
• Prepare quarterly reports and Operating Review documents
• Support and assist in the strategic planning process
• Coordinate and prepare the annual plan, which includes setting client-specific targets and meeting with regional and department Vice Presidents to establish goals and targets
• Analyze and compare monthly and quarterly financial results, metrics and key performance indicators against plan and other internal benchmarks
• Collaborate with cross-functional teams, including operations, sales, and marketing, to support strategic initiatives, evaluate investment opportunities, and drive business growth
• Prepare and review monthly and quarterly financial projections
• Prepare quarterly reports including the preparation and coordination of the quarterly Operating Review
• Prepare and present periodic performance and financial reports to senior management
• Review and analyze, from a financial perspective, sales and marketing and other internal company initiatives
• Develop financial models to determine the economic feasibility of proposed projects or investments
• Direct the preparation of special purpose or ad hoc analysis as the need arises
• Liaise with Corporate and Regional Finance teams to monitor and analyze business performance
• Identify and promote the sharing of standard methodologies across regions and business units
• Supervise a team of direct reports to ensure that all are performing their job responsibilities while also training, developing, and motivating these employees for their future success.

FP&A Director

• 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
• Bring value through efficient operations, appropriate cost controls, and profit management
• Follow the Operational Excellence fundamentals
• Maintain a safe and healthy environment for clients, customers and employees
• Lead the front of the house of the dining operation 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

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
• 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

• Manages patient food service activities, complying with established standards
• Leads patient service staff to ensure meals are properly prepared and delivered to patients
• Conducts rounds on patients/departments/nursing
• Oversees the diet office, floor stock, host/hostesses and the service ambassador program
• Record safety and sanitation compliance
• Supervises tray line operation and/or the room service program

Patient Services Manager – Food Service

Operations

• The Manager plans, administers and directs all unit activities related to food and facilities service.
• Ensures compliance to food safety, sanitation, and overall workplace safety standards.
• Interacts with Client Management and maintains effective client and customer relations at all levels of client organization, including conducting rounding.
• Identifies Aramark service expansion opportunities.
• Provides overall direction and manages performance for all service supervisors and front-line employees, ensuring employee development, engagement and compliance with human resource related policies and standards.
• Directs, staffs, and trains all service department regarding quality, cost control, and cash handling.
• To supervise the Housekeeping and Laundry staff on all shifts in the performance of their work schedules to ensure adherence to established departmental cleaning and infection control standards.
• To assist with the establishment of housekeeping and laundry standards and regulatory compliance.
• Develop work schedules for applicable areas of the facility.
• Develops operational component forecasts and can explain variances.
• Responsible for component's accounting functions.
• Ensures compliance with all contract obligations.
• Performs/delegates monthly Food Safe Audit (Food Safety and Fundamentals).
• Performs/delegates monthly Qualtrics targets.
• Performs/delegates monthly Housekeeping Audits (Facility Fit Pro – FFP).
• Performs/delegates monthly Safe Briefs, Safe Observations, JHSC Meetings and Workplace Inspections.

Hospitality Operations Manager – Food, Laundry & Housekeeping

Business Development Rep

• The Business Development Manager is responsible for the overall sales management of the group purchasing services offering including planning, execution, and prioritization of prospects within a territory.
• Actively manages sales pipeline and new business development opportunities to prospect and sell new customers to the Avendra group programs.
• Actively maintains ongoing sales contacts with potential prospects and represents the organization at various conferences and trade events.
• Utilizes social media and sales tools (Sales Navigator, etc.) to actively promote the CPS brands.
• Manages competitive information and sales knowledge through Sales Force.

Business Development Manager – Senior Living

Auditor

• Schedules and assigns daily work assignments to the guest services team and oversees completion of tasks
• Trains and guides guest service staff on job duties, customer service, systems, and procedures
• Greet and provide customer service to guests while anticipating their needs
• Book reservations and coordinate registration
• Operate a register and/or software system to complete cash and credit card transactions
• Answers phone calls and emails and delivers messages as needed
• Maintains excellent customer service and a positive attitude towards guests, customers, clients, co-workers, etc.
• Other duties and tasks as assigned by manager

Night Auditor

• 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
• 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
• Develop and implement food service plans aligned with the client's mission and vision, to include sustainable practices

Sales

• 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
• Adheres to cash handling policies and procedures

Retail Sales Worker

Public Relations

• Assist the manager with food/meal preparation
• Maintain cash receipts and meal records
• Assist manager in completing daily reports
• 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 the 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

• Ensure the quality of Aramark’s products and services meet or exceed customer expectations.
• Focus on developing team members and identifying ways to increase customer service quality.
• Implement best practices across all levels.
• Maintain and follow all wage & hour compliance for local employees.
• Conduct all required new hire paperwork and maintain employee files for employees on-site.
• Coordinate payroll functions and check distribution.
• Assist leadership on special projects.
• Develop and maintain client relationships to grow base business and improve retention of account base.
• Accountable for business reviews and key interactions with key clients within the local market.
• Review and analyze business performance using plan data and recommend decisions/approaches to address key operational opportunities.

Regional Facilities Manager

QA Engineer

• Conduct regular on-site Quality Assurance Audits utilizing the Aramark Productivity Portal
• Develop and implement corrective action plans for locations identified as not meeting Aramark Standards as it relates to food ordering, production and service
• Focus on implementation and training of Aramark’s 5 P’s of Food Management
• Work with client constituents to develop training material for client front line staff
• Work with VPO, DM’s and Director of Culinary to develop various training material to assist in driving operational outcomes to the operating locations
• Continually seek to improve performance; hold staff accountable for challenging goals
• Provide leadership in the implementation and maintenance of internal control and business process improvement initiatives.
• Develop and be accountable for a culture that creates a safe work environment.
• Develop and execute a process for monitoring, testing and reporting compliance.
• Identify risks or opportunities to strengthen internal controls and present recommendations for process improvement initiatives.
• Covers as a culinary supervisor on weekends when assigned to work and as needed.

System Quality Assurance Manager

• Develop and execute housekeeping solutions to meet customer needs
• Ensures compliance with appropriate infection prevention and regulatory standards
• Mentor employees and create a shared understanding about job goals
• Reward and recognize employees
• Ensure safety and sanitation standards compliance