Aramark

Operations

• Supervisar y dirigir las operaciones diarias
• Gestionar las nóminas utilizando el sistema de software de la empresa.
• Gestionar las iniciativas de mejora de la calidad para las áreas de responsabilidad y garantizar el cumplimiento de las normas reglamentarias.
• Responsable de la dotación de personal, la gestión del desempeño, la capacitación y la planificación de recursos
• Dirigir las actividades de gestión de documentos para garantizar que se sigan las políticas y los procedimientos y que las prácticas cumplan con las reglamentaciones vigentes.
• Gestionar las iniciativas de mejora de la calidad para las áreas de responsabilidad y garantizar el cumplimiento de las normas de seguridad.

Supervisor de Operaciones

Manager

• Schedules and assigns daily work activities to staff
• Trains and guides staff on job duties and safety procedures
• Cooks and prepares food following production guidelines
• Operates kitchen equipment and maintains cleanliness
• Ensures security of company assets

K-12 Child Nutrition Manager

Controller

• Support the objectives of the Accounting department
• Assist operating departments with forecasting, budget, labor and inventory controls
• Daily postings of supplier invoices across 3 operating systems
• Daily verification of supplier invoices
• Collaborating closely with Property Managers for Approval
• Handling supplier invoice rejections
• Supplier Payment Runs
• Expense recharges to clients/tenants
• Supplier Statement Reconciliations
• Handling Property Rates for Clients
• Collaborating closely with Client regarding Supplier Payments payable by them
• Detailing new procedures
• Maintaining logs to ensure we follow internal audit procedures

• Develop and implement dining solutions to meet customer needs and tastes
• Oversee and manage 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
• Lead the front of the house of the dining operation (Cafeteria/ Residential Dining Facility) in conjunction with the Food Service Director

Food Service Manager

• Assist Account Manager to plan food production according to ARAMARK’s procedures and supervise its execution up to ARAMARK standards.
• Control food cost and oversee the implementation of Safety procedures in the Food Service operations.
• Follow the implementation of the ARAMARK Food Services program in accordance with ARAMARK standardized procedures.
• 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.
• Make purchasing plan for food materials, inventory management, assist with account manager for cost control and waste reduction.
• 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.
• Manage cook staffing, team and talent building, evaluate and rate professional proficiency and advantaged cooking skill, performance appraisal of subordinates.

Culinary Manager I

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
• 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

Food Service Director

• The Food Service Manager is a management position 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.

Senior Food Service Manager

Sales

• Meet sales expectations and promote overall route growth, service agreement renewal, and customer retention
• Assist in driving route growth and meeting sales expectations by delivering and stocking clients with existing and newly requested products
• Find opportunities to solicit new business and increase revenue through selling new items to current customers
• Establish and maintain effective relationships with customers
• Ensure products are loaded and unloaded in a safe manner, proper items and quantities of merchandise are delivered
• Operate Company vehicles safely and courteously while following the rules of the road
• Follow all Aramark policies and procedures related to food safety

Route Sales Driver – Micro Markets

Supply Chain

• Ships and receives Company products in an accurate and timely manner
• Ensures all Company products are received by our customers in sellable condition
• Stock products in the warehouse
• Orders products and manages warehouse inventories to acceptable levels

Logistics Coordinator

• 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
• Develops operational component forecasts and can explain variances
• 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

• Produce and maintain work schedules
• Direct daily activities
• Maintain food production that ensures the safety and quality of food
• Ensure that food items are stored in a safe, organized, and hazard-free environment
• Maintain all serving schedules
• Maintain a sanitary department following health and safety codes
• Maintain accurate inventory on a weekly basis
• Supervise and evaluate employees
• Maintain a safe and hazard-free working environment
• Train/mentor other food service workers
• Ensure all food safety/temperature logs are completed
• Perform preventative maintenance checklist
• Recommend replacement of existing equipment
• Maintain knowledge of daily catering events
• Attend food service meetings with staff
• Promote good public relations

Concessions Assistant Manager

• The Food Service Director is responsible for developing and executing dining solutions to meet customer needs and tastes.
• 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.
• Identify client needs and effectively communicate operational progress.
• Build revenue and manage budget, including cost controls regarding food, beverage and labor.
• Direct and oversee operations related to production, distribution and food service.
• Maintain a safe and healthy environment for clients, customers and employees.

• In conjunction with Area Manager, the Assistant Manager supervises and coordinates the operational effectiveness of all assigned locations in area.
• Implements and enhances high level of service, quality, and sanitation standards within all facilities.
• Ensures that all guests are served in an efficient and friendly manner.
• Spends time daily in each facility to provide corrective and positive feedback for improving operations.
• Ensures Food Service Operations are in line with guest forecasts.
• Ensuring the best possible experience for guests, with a special emphasis on making every child a hero at LEGOLAND California Resort.
• Lead by example, putting the customer first and delivering exceptional customer service.
• Step in to assist staff with any restaurant duties, including cooking, serving, bussing, dishwashing, cleaning, or any other necessary tasks.
• Build strong relationships with your workforce, being approachable and supportive.
• Effectively delegate various management responsibilities to restaurant leads.
• Assist with allergen and food preference requests from customers.
• Schedules and monitors labor hours to ensure that labor and payroll reports are accurate.
• Understand and strive to achieve Key Performance Indicators (KPIs) goals.
• Participate in a rotating shift as the on-call manager to handle restaurant closures, address park-wide F&B issues, and maintain staffing levels at all LEGOLAND F&B.

F&B Assistant Manager

• Coordinate total catering operations to include duties such as booking events, supervising teams, developing, selecting, and costing menus, pricing, hiring, and departmental administration
• Be responsible for all aspects of preparation, service, and cleanup for multiple catering operations
• Develop and implement catering solutions to meet customers’ needs
• Develop and maintain effective client and customer rapport
• Develop and implement annual comprehensive marketing plan for catering, including but not limited to collateral, sales strategies, and marketing budgets
• Establish and implement service and presentation standards for all catering operations, implement processes to ensure compliance and consistency
• Implement new services to support base business growth and client retentions
• Stay ahead of and advise clients, customers and staff on current catering trends and products
• Facilitate the delivery of prepared food built from banquet event orders
• Participate in sales process and negotiations of contracts and assist clients in planning special events
• Train and lead catering employees to ensure catering standards are followed
• Responsible for setting and delivering sales, food, and labor targets
• Responsible for execution of catering events of varied size and scope including staffing and management
• Responsible for components accounting functions including accurate reporting of all catering related revenue, expenses, and receivables
• Ensure compliance with all food, occupational and environmental safety policies

Catering Services Director

• 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.
• In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.

Supervisor de Operaciones

K-12 Child Nutrition Manager

Controller

Food Service Manager

Culinary Manager I

Food Service Director

Senior Food Service Manager

Route Sales Driver – Micro Markets

Logistics Coordinator

Food Service Director

Concessions Assistant Manager

Food Service Director

F&B Assistant Manager

Catering Services Director

General Manager – Dining Services