Job Description:
Next Generation Vending and Food Service, Inc., a growing, successful, regional leader in the Dining, Vending and Office Refreshment services industry is seeking a high-powered, multi-faceted Regional Sales Director to focus on sales in the Higher Education Industry. Position is based in the North East Region. This professional top-performer will be an organized self starter who is able to work independently, selling campus dining services to Colleges and Universities in the North East United States Region.
Skills
• Selling to Higher Education a PLUS
• Ability to communicate effectively in written format and oral presentations
• Ability to multi-task and establish priorities
• Consistently exceed sales quotas
• Cold calling, prospecting and discipline to develop markets
• Strong time management and territory development skills (multi-task ability)
• Computer skills including Outlook, Word, Excel, PowerPoint, Adobe Acrobat and ACT!
• High energy, positive attitude and excellent communication/presentation skills.
Qualifications
• Interested candidates should have a BA or equivalent experience
• Excellent communication and interpersonal skills a must
• Motivated with a desire to earn over 100K
• Willingness to travel - This position entails 75% travel within the territory
• Computer literate
• High degree of personal accountability and integrity.
Next Generation Vending and Food Service, Inc. offers a competitive compensation and benefit package including car allowance, medical, dental, 401(k), like insurance, STD, vacation and personal/sick time.
If you are looking for an opportunity where you can work in an exciting environment, don’t hesitate and send your resume today!
Interested candidates should send their resumes and salary requirements to jjarvis@NextGenerationOne.com
EEO/AA
*No calls please*
Job Description:
Valley Services, Inc., is a privately held, national food service management company based in Mississippi, since 1960. Food Management magazine identified Valley as one of the largest meal providers in the country. We serve nearly 300,000 meals per day across the United States. We employ more than 2,500 production employees, more than 50 registered dietitians and over 200 food service managers. Our client base includes hospitals, colleges and universities, industrial cafeterias, commercial and office building cafeterias, senior nutrition services, meals on wheels programs, correctional facilities, and daycare facilities.
Valley offers competitive benefits, top training programs and opportunities to help you not just have a job, but advance in your career. With locations all across the country, Valley continues to grow at a rapid pace.
We have an immediate need for a Menu Systems Specialist based in the Richland, MS area.
The Menu Systems Specialist, is responsible for developing, analyzing, and maintaining menus to meet client expectations, contractual requirements, and financial guidelines. The Menu Systems Specialist is also responsible for assisting with the implementation and training of Computrition systems.
The ideal candidate will have a Bachelor’s Degree in Dietetics. A minimum of one (1) year experience in food production required. Must be a Registered Dietitian by the American Dietetic Association, or Registry Eligible Dietitian; Licensed in Mississippi and eligible for licensure in all states in which Valley conducts Senior Services business.
Please submit a resume with cover letter showing your salary requirement to jobs@valleyservicesi.com for immediate consideration.
EOE
Job Title:
Senior Operations Manager - Dining and Conference Services
Job Description:
JP Morgan Chase is seeking an experienced and creative Conference Manager who can organize and execute high-end, complicated events within Client Dining and Conference Centers. Must ensure the highest level of customer satisfaction, service excellence, and operational efficiencies. Will functionally manage seven Conference Center Planners in JPMC's three NY conference centers, and will partner with NY Conference Center Managers to provide a superior customer experience. Responsible for planning and management of high level events in NYC market, which includes oversight of complex food and beverage requirements, extensive program agendas and upscale room décor. Will establish and implement client service standards, as well as standard operating procedures/processes for event planners and dining staff. Will build effective business partnerships with LOB clients, as well as Conference Center managers, Dining Services, Event Management, Building Services and Aramark.
RESPONSIBILITIES:
Manage the Conference Center planning staff to ensure that reservations, including orders for catering services and audio visuals, are communicated and executed properly
Attend weekly production meetings and participate in the discussions and requirements for upcoming events
Complete site visits to observe customer service, menu and marketing programs.
Serve as department liaison and coordinator for special functions and catering requests.
Develop catering menus for special events, trade shows, and leadership events.
Assist in the development of conference & dining service operational policies and annual objectives.
Establish and maintain standards of service for dining and conference centers.
Identify and develop key metrics focused on customer service for scorecard tracking.
Formulate and update Conference Center and catering labor guides.
Work on the development of all conference and dining service printed materials including menus and brochures.
Partner with other service delivery team members: on-site catering staff, building services, and security.
Position is located at 270 Park Ave, in midtown Manhattan.
Qualifications:
8+ years hospitality experience in high-end, high-volume hotel conferencing preferred.
Must have experience in all aspects of conference planning including meeting planning, AV knowledge, and food/beverage experience.
Proven track record of designing creative solutions for events and meetings.
Prior managerial experience required.
Excellent people skills; capable of interacting with people at all levels in a professional and confident manner.
Strong written and oral communication skills.
Ability to work both independently and as a team player.
Proficiency in Microsoft Office Suite (Word, Excel, Powerpoint), Lotus notes, general comfort level with intranet and ability to learn proprietary software.
Bachelors Degree preferred.
JPMorgan Chase is an Equal Opportunity Employer, M/F/D/V.
To apply, Go to http://careers.jpmorganchase.com, and under Experienced Opportunities, click Search & Apply for Jobs. Put the following requisition number into the keyword search box: 070056955
Click on the Go button, then click on the appropriate link to view the description and apply online.
Job Title:
Director of Business Development - Southeast Territory
Job Description:
Valley Services, Inc., is a privately held, national food service management company based in Mississippi, since 1960. Food Management magazine identified Valley as one of the largest meal providers in the country. We serve nearly 300,000 meals per day across the United States. We employ more than 2,500 production employees, more than 50 registered dietitians and over 200 food service managers. Our client base includes hospitals, colleges and universities, industrial cafeterias, commercial and office building cafeterias, senior nutrition services, meals on wheels programs, correctional facilities, and daycare facilities.
Valley offers competitive benefits, top training programs and opportunities to help you not just have a job, but advance in your career. With locations all across the country, Valley continues to grow at a rapid pace. We have an immediate need for an experienced, professional sales person for our Southeast Territory based in the Flowood, MS area.
The Director, Business Development, is responsible for generating new sales based on assigned regions, assigned specialties and target markets. This position is also responsible for maintaining ongoing contact with current clients and leads and/or participates in the re-sale process.
The ideal candidate will have a college degree in business, food service management, marketing or related field. A minimum of five (5) years experience in sales, preferably in contract sales. Must be able to give presentations in English before groups of people. Extensive experience and skill in communicating (both written and verbal) to various managerial and education levels with particular emphasis in proposal writing, verbal presentations and successfully closing sales. Extensive knowledge of proposal preparation and graphics programs required.
Please submit a resume with cover letter showing your salary requirement to jobs@valleyservicesi.com for immediate consideration.
EOE
Job Description:
Scope of the Role
Over the past 5 years, out-of-home consumption of food and beverages has increased dramatically, driven by a number of factors: 1) a labor force that is spending more time at the office; 2) a world that seems to move quicker every day, placing higher demands on people’s time; and 3) the increasing specialization of, and demand for premium foods and beverages (e.g., specialty coffee). We have capitalized on these trends in part by focusing dedicated resources on the Specialty Coffee segment which we’ve grown in the past few years to approximately $500MM in new top-line sales.
This primary objective of this role will be to work as an integral team member of the Beverage Strategy team to accelerate the growth of ARAMARK’s total hot and cold beverage revenues, by participating in the development of a comprehensive category management strategy and the programs that will deliver it. While “Food” remains a $7 Billion business for ARAMARK, the lack of an overall beverage strategy has prevented us from fully optimizing the far more profitable margins that beverages offer on a per-transaction basis. As well, this role will be critical in ensuring the effective translation of strategy to the front line through simple, compelling, focused programs and materials which remains an area of significant opportunity. Key levers for achieving these goals include:
• Utilizing customer marketing insights to improve messaging and programming for beverage-related programs
• Developing materials to effectively communicate beverage strategy elements to operators
• Developing systems to improve beverage data-based knowledge to track/measure performance and inform future decisions
Scope of the Role, cont’d
• Working closely with Beverage Operations managers in the LOB to aid and ensure translation of beverage strategy elements as they contribute to the overall retail experience
• Creating and leveraging strategic, complementary, third-party relationships
• Enhancing supplier relationships with PepsiCo, SaraLee, and Nestle
• Serving as liaison with Java City and Starbucks (non-licensed) to optimize operations and marketing initiatives
• Improving the impact/ROI of tactical Marketing plans
Candidate Profile
Experience Base
• 5+ years of Foodservice experience, demonstrating a record of progressively increasing responsibility. Multi-company exposure is advantageous.
• Beverage industry expertise is strongly preferred, including combination of consumer and customer/B2B (Foodservice) experience.
• A demonstrated ability to work effectively in a line role within a heavily matrixed organization (functional/line and category management structure).
• New Products experiencewhich can include new brand creation, major line extensions and brand upgradessupported by solid consumer research/insights.
• Track record of success and continued interest in working with a variety of trade channels and customers.
Skill Set & Personality
• Seasoned foodservice industry professional with clear understanding of how “things get done”.
• Marketing skills needed to execute and operationalize Marketing plans.
• Excellent oral and written communication skills, plus the ability to communicate with a wide range of people.
Job Description:
Complete food service responsibility at the U.S. Coast Guard Training Center, Cape May, NJ. Oversees all aspects of contract to include purchasing, production, cost control, client relations.
Job Description:
For: Financial Services Company - This position reports to the Vice President Dining Services and is located in Manhattan. The Dining Services Regional Manager will oversee all NYC catering events and regional domestic pantry operations; work closely with outsourced vendor as client liaison to ensure that established product quality and high service levels are maintained; assess senior management needs for board and client meetings; plan menus with special diet sensitivity and food preferences; work on long and short range planning; supervise dining staff both vendor and client; collect and follow up with senior management recommendations for future events; perform needs analysis for equipment upgrade and replacement; track and analyze trends; review costs, evaluate vendor performance, resolve problems, anticipate situations that may effect service levels; undertake special projects as required by the VP of Dining Services. Candidates must be able to plan menus that are healthy, varied, and attractive; be familiar with international foods and cultural restraints; have experience with French service; have an ability to deal with senior management as well as to manage outsourced vendor staff. Requirements include: 4 year degree in Hotel/Restaurant Management, a minimum of 5 years corporate dining management experience with proven track record, plus 3 years of hotel/restaurant management experience. Excellent communications skills, extensive food and beverage knowledge plus previous experience with an event booking system.
Location: Manhattan
Contact: Joseph Radice
Hospitality International Executive Search
23 West 73rd Street # 100
New York, NY 10023
Phone:212-769-8800
Fax: 212-769-2138
jar@hospitalityinternational.com
Job Description:
Assistant Catering Manager
OSU Celebrations Catering
Student Union
Oklahoma State University
Stillwater, Oklahoma 74078
OSU Catering Department is soliciting applications for the position of Assistant Catering Manager. The Assistant Catering Manager is a key catering management position, coordinating the procurement and production of Celebrations Catering food items and providing direct supervision of production staff. The position is responsible for scheduling production staff, overseeing production and food presentation. The Assistant Catering Manager will work with the catering management team to define and maintain established quality standards, supporting a high quality catering service.
Qualifications:
REQUIRED: Bachelor's in Hospitality or related
Two years of progressive managerial experience;
Familiarity with implementing food, safety and sanitation standards; Demonstrated ability to manage and provide leadership for a diverse workforce; Ability to anticipate and solve problems; Ability to work under pressure and meet established goals and objectives; and customer service acumen.
In lieu of a degree in hospitality management or a related field, applicant must have 2 years of college and 2 years experience in hospitality or related field; OR HS/GED and
4 years of working experience in a catering environment within a hotel, conference center, or university, with one year of experience catering for large and multiple events, developing and training employees in a food service setting, and creating and developing menus; plus two years of experience with financial management (cost controls, managing food and labor expenses, costing menus) in a culinary setting.
Valid Drivers License required before hire
Food Handler's Permit/Serve Safe Certification required after hire
PREFERRED: Bachelor's in related field with four years of progressive managerial experience
SALARY: Competitive with excellent benefit package.
To receive full consideration, qualified applicants must apply online at jobs.okstate.edu; if assistance is needed, contact OSU Human Resources at
(405) 744-7401. Applications received by 10/31/2007 will be given priority consideration. *Position open until filled
OSU IS AN AA/EEO EMPLOYER COMMITTED TO MULTICUTURAL DIVERSITY
Job Description:
Headquartered in Philadelphia Pennsylvania, ARAMARK is a leading global provider of a broad range of outsourced services to business, educational, healthcare and governmental institutions and sports, entertainment and recreational facilities.
ARAMARK was ranked number one in its industry in the 2004 FORTUNE 500 survey and was also named one of "America's Most Admired Companies" by FORTUNE magazine in 2005, consistently ranking since 1998 as one of the top three most admired companies in its industry as evaluated by peers. With revenues of over $11 billion, ARAMARK has approximately 240,000 employees serving clients in 19 countries.
Part of ARAMARK’s Business and Industry group, Business Services, has over $1 billion in revenues and 16,000 employees. Business Services provides a wide range of food, facilities and other support services to more than 500 clients in business and industry, at more than 1,400 locations in the U.S.
ARAMARK offers Fortune 500 companies and other large and small employers a single-source provider for employee cafés, executive dining rooms, catering, convenience stores, conference center management, and facility management. ARAMARK Business Dining is looking for professional leaders committed to providing our customers with unique solutions, outstanding variety, and healthy menu choices to improve the overall well-being and productivity of client locations. ARAMARK’s Business Services has had an upward trend in baseline business growth for the past seven Quarters. More information on ARAMARK Business Services can be found on the following website: www.aramark.com
RESPONSIBILITIES:
The Associate Vice President of Internal Catering will be responsible for growing the existing catering line of service horizontally across all geographies nationally. S/he will develop a strategy for leveraging existing operational capabilities to build and profitably operate the business.
This individual will be accountable for driving growth in revenue and increasing margins in the existing internal catering business while continuously ensuring that the correct internal operating practices are in place to deliver Operational Excellence. He/she will identify innovative and creative services/solutions to expand on our clients’ requirements. This executive will create and drive strategic plans, including the implementation of operating plans and budgets. This individual will be strategic and tactical, identifying and delivering value-added service offerings to grow the base line business as well as new business. In addition, this person will provide leadership to recruit and motivate a high performance team.
Specifically, the AVP of Internal Catering will:
• Continuously look for new and improved revenue streams and ways to increase profitability, enhance margins, and achieve sustainable competitive advantage. The scope of potential opportunities will vary across a wide spectrum of functions, including operations, client relationships and driving operational excellence.
• Lead the development of a consistent process and system for operating and executing catering operations. This system will be robust and built with understanding that catering is run operated out of client “on-site restaurants” and constitutes 15%-30% of total unit sales
• Provide leadership for the internal catering sales and marketing efforts.
• Coach, motivate, promote and staff this new business segment. Participate in strategic planning, budgeting, and quality audits to ensure operational excellence for all accounts in the regional portfolio. Establish efficient and timely quality metrics to ensure accountability. Work closely with business owners, specifically, RVPs, VPOs and DMs.
• Leverage internal resources across functions (e.g. – client services, sales & marketing, human resources, finance) to accomplish objectives. Build upon the corporate culture, with an emphasis on service excellence and customer/employee satisfaction.
REPORTING STRUCTURE:
The AVP of Internal Catering will report to the Vice President of Operations Support - Business Services, who reports to the Executive Vice President of Business Services. There are four direct reports to the Associate Vice President of Internal Catering; Director Internal Catering, Manager Culinary, Director Development, and Director Finance.
The successful candidate will have between 10 and 15 years of general management experience in the hospitality with a strong emphasis on successful catering operations. This individual will have executive experience in leading a dynamic team, ideally having exposure managing within a matrix environment. Experience in creating and executing on a growth strategy is imperative, including the ability to manage within an environment where P&L responsibility is shared. Specific experience in on-site food service or similar industries is preferred. This individual will need to be comfortable working in an environment where s/he is leading without formal authority.
Leadership of cross-functional teams with an ability to leverage internal resources at ARAMARK is critical. The AVP of Internal Catering should bring the credibility to lead a team, including experienced managers, in achieving operational excellence and delivering on client service. Experience running a multi-functional team, including resources such as finance, and human resources across geographies is a key asset.
In addition, the following competencies are instrumental to this role:
• People Leadership: Ability to lead a team. Experience working with indirect resources and “client” teams is important. Any exposure to labor relations could be helpful.
• Business Operations: Ability to create, develop and promote a positive customer experience utilizing operations, marketing and pricing strategies to deliver the highest quality service delivery.
• Entrepreneurial Style: Dynamic, energetic, and outward facing, with the ability to present confidently to clients and create buy-in on new ideas (innovative thinking will be critical)
• Process & Systems Orientation: Proven ability to operate in a structured environment reliant upon proven repeatable processes constructed to drive results.
As a manager of people, the Vice President of Internal Catering will develop a compelling vision for the team and encourage the execution of that shared vision. This person will have proven success in attracting and retaining a team with both development and operational skill sets.
In addition, the AVP of Internal Catering must demonstrate capabilities to:
• Inspire, lead, and motivate employees, and serve as a role model.
• Partner with indirect resources to leverage partnerships, information, and skills within ARAMARK.
• Communicate at all levels; knowledge and confidence to articulate the organization's strategic goals and objectives.
• Influence people to commit and accept responsibility for actions combined with the patience to listen and respond.
This executive will be an entrepreneurial and inspirational leader. He or she will have both charisma and practical know-how, someone who communicates a sense of urgency, demonstrates a results orientation, and empowers others, holding them accountable to achieve results for the business. Above all the person will have passion, energy and enthusiasm with strong relationship building capabilities. The right person for this job will maintain the highest level of personal integrity and professionalism and will represent
ARAMARK Business Services to customers, suppliers, shareholders and the marketplace.
EDUCATION
The successful candidate will possess a bachelor’s degree from an accredited college or university. An MBA from a leading institution is desirable but not required.
Application Process: Interested candidates or referrals should visit the ARAMARK Careers Site: www.aramark.com/careers and apply to requisition number: BST34230
Job Title:
National Directors of Catering, Off-premise and Direct Delivery
Job Description:
POSITION Director of Off-Premise Catering; Director of Direct Delivery Catering
DIVISION ARAMARK Domestic Food, Hospitality and Facility Services
LOCATION Chicago, IL; NY, NY; Philadelphia, PA
REPORTING This position will report directly to the Vice President of
RELATIONSHIP External Catering
COMPANY BACKGROUND
ARAMARK is an $11.6 billion world leader in professional services, headquartered in the United States. Known for its strong cash flow, the company provides award-winning food services, facilities management and uniforms for thousands of clients and millions of customers at hospitals, universities, schools, stadiums, businesses and other organizations in 18 countries on four continents. ARAMARK is organized by industry vertical into three operating groups:
• ARAMARK Domestic Food, Hospitality and Facilities, which includes ARAMARK’s food, hospitality and facilities businesses in the U.S. and Canada. This group has about 150,000 employees.
• ARAMARK Uniform and Career Apparel, which provides uniforms for rent, lease or purchase, as well as a range of safety products, for clients in the U.S. and Canada. This group has about 15,000 employees.
• ARAMARK International, which generated over $3 billion in revenues during fiscal 2006 (including a 50-50 joint venture in Japan). The group has over 90,000 employees who provide food, refreshment, facility, offshore and other support services to clients in 16 countries outside of the U.S. and Canada (including Azerbaijan, Belgium, Czech Republic, Germany, Japan, Korea, Mexico, Spain, and the United Kingdom). In recent years it has entered China, Chile, Ireland, Argentina, The Netherlands, Luxembourg, and Peru, while expanding its operations in other countries and investing hundreds of millions of dollars in acquisitions to build its service capabilities.
DIRECTOR OF OFF-PREMISE CATERING
SPECIFIC RESPONSIBILITIES
The Director of Off-Premise Catering will help facilitate the development and implementation of the comprehensive catering, branding strategy and catering based initiatives for the external catering business. This position will focus on external off premise catering business development, which may include replication of current catering models in other markets and acquisitions or joint ventures with existing competitors or businesses. Additional responsibilities will include, but not be limited to:
• Assess External Market and competition to identify business growth and development opportunities.
• Work with current DFHFS Catering Teams across the ARAMARK organization to assess current National Catering Strategies and replicate current off premise catering models within defined and target market areas.
• Ensure integration of external catering resources with Seamless Web.
• Partner with internal web-based catering systems team
• Identify and communicate trends in catering in all levels of Catering Services.
• Implement catering initiatives designed to meet the end users needs with an emphasis on quality food and quality service.
• Evaluate external marketing organizations and make recommendations on the viability of future business relationships (merger, acquisition, partnership, etc.) with our organization.
• Identification of marketing tools to reinforce the branding strategy.
• Maintain active affiliations with catering industry leaders and trade organizations.
CANDIDATE PROFILE: Experience and Personal Attributes
The ideal candidate will have the following professional experience and skills:
• Ideal candidates will possess 8-10 years industry & management experience, with at least 5 years of Senior Level Management of off premise catering activities.
• Must possess the ability to manage in a diverse environment with focus on client and customer services.
• Strong business acumen with a focus on financial analysis skills and knowledge of general accounting practices is required.
• The ideal candidate must possess strong marketing and branding skills.
• Organizational and time management skills are essential to success in this role.
• The ability to manage multiple tasks simultaneously while providing a high level of customer service is critical.
• Experience or demonstrated ability to work effectively in a team based environment within a matrix designed organization.
• Strong and dynamic presentation skills.
• Working knowledge of Microsoft Office programs (Word, Excel, and PowerPoint) necessary.
• Ability to travel nationwide, in upwards of 50-75%. Overnight travel will be required.
It is expected that the successful candidate will have the following personal attributes:
• Strong communication skills: oral, written, presentation, and influencing, plus the ability to communicate with a wide range of people.
• Solid strategic, analytical, and decision making skills
• A self-starter, confident in his/her abilities, self-motivated and able to work effectively with little supervision.
• A results-oriented individual who can make a difference; an individual who takes initiative, makes things happen, accepts accountability and has a “can do” attitude; has a sense of urgency.
• Creative and flexible in attitude and style to adapt to new situations in a rapidly changing, dynamic environment.
• A strong value system, unquestioned integrity and good listening skills.
EDUCATION
The successful candidate will possess a bachelor’s degree from an accredited college or university. A master’s degree/MBA is not required but desirable.
COMPENSATION
An attractive package of base salary and employee benefits will be designed to fit the ideal candidate.
DIRECTOR OF DIRECT DELIVERY CATERING
SPECIFIC RESPONSIBILITIES
The Director of Direct Delivery Catering will help facilitate the development and implementation of the comprehensive delivery models and processes associated with catering delivery programs and delivery based initiatives for the external business. This position will focus on external direct delivery catering business development, which may include replication of current direct delivery catering models in other markets. Additional responsibilities will include, but not be limited to:
• Assess External Market and competition to identify business growth and development opportunities.
• Ensure integration of external catering resources with Seamless Web.
• Work with current DFHFS Catering Teams across the ARAMARK organization to assess current National Catering Strategies and replicate current direct delivery catering models within defined and target market areas.
• Partner with internal web-based catering systems team
• Identify and communicate trends in delivery of catering services
• Implement direct delivery catering initiatives designed to meet the end users needs with an emphasis on quality food and quality service.
• Evaluate external marketing organizations and make recommendations on the viability of future business relationships (merger, acquisition, partnership, etc.) with our organization.
• Identification of marketing tools to reinforce the direct delivery branding strategy.
• Maintain active affiliations with catering industry leaders and trade organizations.
CANDIDATE PROFILE: Experience and Personal Attributes
The ideal candidate will have the following professional experience and skills:
• Ideal candidates will possess 8-10 years industry & management experience in combination with at least 5 years of Senior Level Management of direct delivery or route delivery food services activities OR at least 5 years of Senior Level Management of national catering initiatives with a focus on drop delivery services
• Must possess the ability to manage in a diverse environment with focus on client and customer services.
• Strong business acumen with a focus on financial analysis skills and knowledge of general accounting practices is required.
• The ideal candidate must possess strong marketing and branding skills.
• Organizational and time management skills are essential to success in this role.
• The ability to manage multiple tasks simultaneously while providing a high level of customer service is critical.
• Experience or demonstrated ability to work effectively in a team based environment within a matrix designed organization.
• Strong and dynamic presentation skills.
• Working knowledge of Microsoft Office programs (Word, Excel, and PowerPoint) necessary.
• Ability to travel nationwide, in upwards of 50-75%. Overnight travel will be required.
It is expected that the successful candidate will have the following personal attributes:
• Strong communication skills: oral, written, presentation, and influencing, plus the ability to communicate with a wide range of people.
• Solid strategic, analytical, and decision making skills
• A self-starter, confident in his/her abilities, self-motivated and able to work effectively with little supervision.
• A results-oriented individual who can make a difference; an individual who takes initiative, makes things happen, accepts accountability and has a “can do” attitude; has a sense of urgency.
• Creative and flexible in attitude and style to adapt to new situations in a rapidly changing, dynamic environment.
• A strong value system, unquestioned integrity and good listening skills.
EDUCATION
The successful candidate will possess a bachelor’s degree from an accredited college or university. A master’s degree/MBA is not required but desirable.
COMPENSATION
An attractive package of base salary and employee benefits will be designed to fit the ideal candidate.
Application Process: Interested candidates or referrals should visit the ARAMARK Careers Site: www.aramark.com/careers and apply to requisition number: BIGT33183 or BIGT33188
