Aramark

Manager

• Provide supervision and guidance to employee recreation staff
• Supervise daily operations with the property
• Collaborate with partners engagement representatives for community events
• Coordinate employee events for summer and winter operations
• Participate and coordinate in the Employee Engagement Committee
• Present employee engagement activities in new hire orientation

Guest Recreation Manager

Events

• Schedules and assigns daily work assignments within a premium services operation
• Oversees the completion of tasks within a catering, restaurant, or suites environment
• Trains and guides staff on job duties, proper food safety and sanitation, customer service, etc.
• Sets up work areas according to guest/client requests, banquet event orders, Aramark standards, etc.
• Ensures service areas are maintained including replenishment of product, cleanliness, etc.
• Provides excellent customer service, anticipating guests’ needs
• Maintains a positive attitude towards guests, customers, clients, co-workers, etc.
• Adheres to Aramark safety policies and procedures including proper food safety and sanitation
• Ensures security of company assets
• In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.

Events Operator Lead

• Manage dining operations where customers order prepared foods from a menu
• Use coaching model to engage and develop team members
• Reward and recognize employees
• Ensure team performance meets objectives
• Plan and lead daily team briefings
• Ensure safety and sanitation standards in operations
• Identify client needs and communicate operational progress
• Maintain P&L statements and deliver financial targets
• Educate teams on key levers to improve margins
• Ensure entire team is trained and able to implement

Food Service Manager

• Leads a team that provides operational expertise in contracted services while providing hands-on execution management of operations.
• Manages the client and community relationships at the location, continually assessing operations, and developing plans to provide optimal service and drive employee and customer satisfaction.
• Builds, develops, and leads a management team and staff capable of carrying out organizational objectives.
• Recommends methods, resources, and implementation for service improvement and growth based on understanding of operational needs, capabilities, & contractual obligations.
• In partnership with Finance, manages a budget and assists in the design of improvements to optimize financial performance and operational productivity.
• Manages compliance with all local, state and federal regulations and codes and maintains all associated records and reports.
• Ensures compliance with Aramark's standards of operation including safety standards and Aramark's Business Conduct Policy at all times.

General Manager – Student Nutrition

• 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

Administrative Assistant

• Provide general administrative support to the President and leadership team.
• Order office supplies and maintain inventory to ensure operational efficiency.
• Process expense reports accurately and in a timely manner.
• Support client requirements, including employee badging, signatory rights, and compliance documentation.
• Maintain required operational licenses and permits with city and state entities.
• Project manage crucial deadlines for client proposals and deliverables.
• Coordinate meetings, prepare agendas, and manage calendars.
• Maintain organized filing systems (digital and physical) for easy retrieval of documents.
• Assist with onboarding processes and internal communications as needed.
• Serve as a liaison across departments to ensure collaboration and timely execution of tasks.
• Handle confidential information with discretion and professionalism.
• Perform other general administrative tasks as assigned.

Sales

• Meet sales expectations and promote overall route growth, service agreement renewal, and customer retention to enhance the profitability of the market center.
• Identify opportunities to solicit new business and increase business revenue through selling new items to current customers and obtaining new accounts.
• Establish and maintain effective and respectful relationships with customers and provide outstanding customer service by having an account ownership mentality.
• Focus on account retention and seek opportunities to improve the account by being the first/primary responder to all customer issues and opportunities.
• Ensure products are loaded/unloaded in a safe manner, proper items and quantities of merchandise are delivered on their regularly scheduled day, merchandise is stocked, products are rotated, and all equipment is maintained and cleaned.
• Operate Company vehicles safely and courteously while following the rules of the road.
• Verify the daily preventative maintenance of the vehicle and keep the interior of the truck clean, organized, and safely maintained. Comply with all DOT requirements.
• Responsible for and respectful of both customer and Aramark assets.
• Install and maintain appropriate inventory levels at customer locations and ensure proper quality and working condition.
• Responsible for a complete and accurate accounting of all monies and products daily in accordance with established guidelines.
• Practice attentive and active listening and communicate effectively under adverse conditions through the internal/external communication process.
• Communicate with the GM, RSM, CSM, and CSA’s regarding customers and reports on pending problems, or on evidence of competitors in customer locations.

Route Sales Relief Driver

• Reconciles account status using invoicing and payment activity analysis
• Reconciles refund status using invoicing, payment, adjustment and receipt write off activity
• Review pending adjustment requests for accuracy and adherence to current policy standards
• Researches and reconciles misapplied payments
• Respond to invoice/statement requests
• Assist Collections floor and Credit department as needed
• Assist with metric gathering as needed
• Special projects and other duties as assigned or requested
• Performs reconciliations for assigned accounts to maintain accuracy
• Interfaces with Sales, Operations and Finance departments to resolve billing, collection and credit issues
• Communicates via email, letters and phone conversations with customers concerning account status

Sales Admin

• The Retail Manager position is 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.
• Leverages Aramark's coaching model to engage and develop team members to their fullest potential.
• Ensures individual and team performance meets objectives and client expectations.
• Ensures safety and sanitation standards in all operations.
• Maintains effective client and customer rapport for mutually beneficial business relationships.
• Identifies client needs and communicates operational progress.
• Ensures the completion and maintenance of profit and loss statements.
• Deliver client and company financial targets.
• Adopts all Aramark processes and systems, understand performance metrics, data, order and inventory trends; educate teams on key levers to improve margins.
• Creates value through efficient operations, appropriate cost controls, and profit management.
• Complies with the Operational Excellence fundamentals by meeting and maintaining food and labor initiatives.
• Ensures entire team is trained and able to execute.
• Supervises team regarding production, quality and control.
• Maintains a safe and healthy environment for clients, customers and employees.
• Primarily responsible for food service at an assigned retail food location.
• Assists manager in establishing and maintaining systems and procedures for the ordering, receiving, storing, preparing and serving of food & related products, as well as menu planning & development.
• Ensures that requirements for appropriate sanitation and safety levels in respective areas are met.
• Directly supervises two or more employees with responsibility for hiring, discipline, performance reviews and initiating pay increases.
• Assists in location forecast and accounting.
• Conducts period inventory; performs other functions such as maintaining records to comply with ARAMARK, government and accrediting agency standards.
• Coordinates activities with other internal departments.
• Interfaces with vendors and key service users within client organization.
• Manages Front of House (Cafeteria, Food Court, Quick Service) dining operations.
• Develops and implements retail services plans to improve service, quality and profitability of service areas.
• Maintain effective working relationships with other departments to provide a unified retail experience for customers.

Retail 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 ensure 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

Environmental Services Manager

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

Patient Services Manager

• Oversees coffee, water filtration, micro market, and/or vending asset portfolio
• Leads service technician team for equipment preparation, deployment, maintenance, and repair
• Manages work order assignment, service scheduling, and overall team performance
• Ensures prompt and professional service to all clients
• Reduces repeat requests and maintains appropriate equipment
• Fosters a safe, positive, and service-focused workplace culture

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

• Responsible for receiving products and merchandise, checking for quality and damage to items, and the proper storage of the delivered products and merchandise
• Performs transfers of products and/or merchandise to and from the warehouse
• Processes requests for supplies, prepares merchandise for delivery, and prepares packages for shipping according to established procedures
• Schedules and assigns daily work assignments to a team and oversees the completion of tasks
• Operates equipment such as forklifts, pallet jacks, etc.
• Performs physical inventory as needed
• Ensures security of company assets

Inventory Assistant Manager

• Responsible for cooking and preparing food using standard recipes and production guidelines
• Safely handle knives and equipment including grills, fryers, ovens, broilers
• Supervise employees and delegate responsibilities
• Schedules and assigns daily work activities to staff and supervises the completion of tasks
• Trains and guides staff on standard food safety and sanitation procedures
• Cooks and prepares food following production guidelines and standardized recipes
• Sets up workstation with all needed ingredients and equipment
• Prepares ingredients by measuring, weighing, mixing, chopping, trimming, and peeling
• Operates equipment such as ovens, stoves, slicers, mixers
• Safely uses all food utensils, arranges, garnishes, and portions food following established guidelines
• Cleans and sanitizes work areas and maintains excellent customer service