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Job Responsibilities
1. Accurately set and lead client objectives and priorities, understand customer needs, and drive sales growth to enhance client retention, including conducting Client Business Reviews.
2. Utilize proactive pricing strategies to meet the unit’s growth targets by executing contractual pricing rights.
3. Engage with clients and key service users through regular interactions, meetings, and account activities.
4. Implement quality and innovation initiatives by identifying opportunities to introduce new products and services.
5. Act as a customer advocate to ensure client satisfaction.
6. Achieve food and labor targets using appropriate tools and processes to proactively manage financial outcomes and operational metrics.
7. Develop and implement tailored operating plans to meet financial goals and client needs.
8. Manage labor scheduling, staffing, and employee training to improve labor efficiency and deliver high-quality services and products.
9. Ensure purchasing compliance at the vendor and SKU levels, monitor non-compliant spend, and support sustainability objectives.
10. Maintain consistent and accurate use of operational tools and monitor local system usage for accuracy.
11. Reduce time-to-fill and voluntary turnover by employing effective recruiting and hiring strategies.
12. Provide ongoing development, learning, and recognition opportunities to engage and empower team members.
13. Promote a culture of safety by implementing safety, quality, and service standards.
14. Retain talent by fostering inclusion and leveraging diverse perspectives.
15. Guide team members through constructive feedback and continuous coaching.
16. Optimize contract terms to achieve growth and margin targets.
17. Conduct periodic inventory checks.
18. Manage accounts receivable effectively to ensure timely and accurate payments.
19. Maintain account records in compliance with Aramark, government, and accreditation standards.
20. Prepare budgets, forecasts, and monitor net income, influencing resource allocation.
Qualifications
Degree or equivalent supervisory experience in Food Service Management, Hospitality, Business Administration, or related fields, with a minimum of 1-3 years of proven experience.
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