Aramark

Operations

• Prepares and builds food items according to standardized recipes and directions
• Properly stores food in accordance with standards
• Sets up workstations including prep tables, service counters, hot wells, steam tables, etc.
• Breaks down, cleans, and sanitizes workstations
• Serves food to customers while ensuring guest satisfaction and anticipating the customers’ needs
• Replenishes food items and ensure product is stocked to appropriate levels
• Maintains excellent customer service and positive demeanor towards guest, customers, clients, co-workers, etc.
• Adheres to Aramark safety policies and procedures including food safety and sanitation
• Ensures security of company assets

Student Worker – Food Service or Catering

Manager

• Overseeing the food and beverage operations within our concessions department
• Directing concessions activities and operations on event days
• Involvement in the preparation and follow-up phases surrounding events
• Engaging and developing team members to their fullest potential
• Rewarding and recognizing employees
• Ensuring individual and team performance meets objectives and client expectations
• Planning and leading daily team briefings
• Ensuring safety and sanitation standards in all operations
• Identifying client needs and communicating operational progress
• Ensuring completion and maintenance of P&L statements
• Delivering client and company financial targets
• Educating teams on key levers to improve margins
• Supervising team regarding production, quality, and control
• Maintaining a safe and healthy environment for clients, customers, and employees.

Concessions Manager

• developing and executing housekeeping solutions to meet customer needs
• carrying out housekeeping duties in accordance with facility standards of cleanliness and appearance
• ensuring compliance with appropriate infection prevention, safety, OSHA, Joint Commission and regulatory standards
• determining the needs of the clients' operation and ensuring the appropriate Aramark resources are engaged
• mentoring employees by creating a shared understanding about what needs to be achieved and how it is to be achieved
• rewarding and recognizing employees
• ensuring safety and sanitation standards in operation are compliant with Aramark and client's regulations

Housekeeping Manager

• oversee all aspects of food service operations within the correctional facility
• ensure high quality food production, inventory control, financial performance, and contract compliance
• foster a rehabilitative environment through training programs and second-chance employment opportunities for incarcerated individuals
• lead with purpose by providing nutritious meals
• maintain operational excellence
• make a meaningful impact on the lives of those we serve

Food Service Manager

Growth Marketing

• Manage a team of field marketing specialists to execute any marketing programming in Office Coffee Services, Vending, and Micro-market accounts to ensure program merchandising is implemented at all client sites.
• Manage national marketing initiatives while developing and executing local promotional calendars.
• Develop and project manage repeatable field processes and key metrics that measure operating profit, product rotation and merchandising standards.
• Partner with Regional Leadership to support specific client needs that drive measurable results across the full amenity and retail space.
• Support large openings by ensuring all components are ready for implementation (signage, merchandising, welcome kits, etc), proper pricing is communicated for any retail items, and training team members on how to keep spaces fresh and stocked.
• Lead pilot process from identifying opportunity’s locations, defining scope, implementation, and tracking.
• Support national account managers and business development managers with CBRs, events, and sales presentations, providing insights on new products, services, and programming.
• Train field teams on new planograms/products and services to ensure proper setup (communication, product, merchandising).
• Responsible for being the expert on 365 Retail kiosk capabilities, including but not limited to reporting, promotions, loyalty, implementation, and maintenance.
• Actively monitor the industry and seek insights into local pricing, products, and vendors, along with tactical outcomes and timelines for implementation.
• Activate brand standards and fully execute at all identified service points, resulting in consistency throughout the region.
• Present ideas, influence others without authority, and have strong communication skills; interact with vendors, clients, and Refreshments leadership on a regular cadence.

Regional Marketing Manager – Growth & Innovation

• 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

Chef Manager

• Develop and execute housekeeping solutions to meet customer needs
• Ensure compliance with infection prevention, safety, and regulatory standards
• Mentor employees and create shared understanding about objectives

Manager, Environmental Services

• 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.
• Oversees the diet office and the service ambassador program.
• Record safety and sanitation compliance.
• Supervises tray line operation and/or the room service program.

Patient Services Manager

• Maintains friendly, efficient, positive customer service demeanor toward customers, clients, and co-workers
• Is adaptable to customer needs
• Maintains all assigned ancillary and department areas and corridors in a clean neat and sanitary manner
• Inspects and uses judgment in determining which cleaning techniques to follow
• Demonstrates efficient and safe use of housekeeping equipment and solutions
• May disinfect and sterilize equipment and supplies
• Keeps cart properly stocked with equipment and cleaning supplies
• Promotes effective interpersonal and interdisciplinary relationships

EVS Specialist

Sales

• Responsible for stocking and inventorying products as well as maintaining the appearance and cleanliness of the retail location
• Provides general customer service and assistance to guests and may process sales transactions

Retail Sales Worker – Seasonal

• Leads menu planning, pre and post-costing and meal acceptability efforts using existing software programs and in accordance with Aramark guidelines
• In cooperation with OpX departments, plans USDA commodity foods to maximize food cost savings and utilization of client PAL funds
• Manages Nutrition Manager and Nutrition Associate Manager
• Collaborates with Procurement, Culinary and other departments to support field operations in all areas of menu execution
• Provides technical expertise for client inquiries
• Provides leadership training and development to Front Line Managers in areas of nutrition
• Maintains dietetic registration and continuing education requirements
• Maintain compliance with all requirements of Federal, State, and local regulations and guidelines
• Ensures quality, consistency, and adherence to standards based on the Aramark Education and Global Operational Excellence Food Management Process
• Responsible for nutrient analysis of all menus including audits conducted by the client and local agencies

Senior Nutrition Manager

• Responsible for performing administrative functions including distributing mail, ordering, and stocking supplies, answering phones, and greeting visitors
• Assists unit management with clerical tasks in relation to accounting, payroll, receiving, and/or human resources including filing, data entry, record review and maintenance, etc.
• Greets customers, clients, and employees; answers inquiries or directs calls where necessary
• Schedules meetings
• Maintain office memos and informative postings
• Operate technology, systems, and software such as voicemail systems, copy/scanners, personal computers, and MS Office

Sales Coordinator – Catering

Human Resources

• Serve as the primary HR business partner for leaders and managers across assigned corporate functions
• Lead and develop a team of 2+ HR Business Partners
• Partner with business leaders to identify HR solutions
• Provide expert consultation on compensation and employee relations
• Drive change initiatives that positively impact operations and results
• Ensure compliance with organizational policies and labor regulations
• Champion employee engagement and implement action plans from engagement surveys
• Support organizational design and redesign efforts

Human Resources Director – Corporate Functions

Director

• Develop and execute dining solutions to meet customer needs and tastes
• Oversee and manage dining operations
• Lead, mentor, engage, and develop teams
• Ensure food services appropriately connect to the Executional Framework
• Coach employees
• Identify client needs and effectively communicate operational progress
• Build revenue and manage budget
• Achieve food and labor targets
• Implement and maintain Aramark agenda for labor and food initiatives
• Maintain a safe and healthy environment for clients and employees

Food Service 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
• 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