Experiences at Aramark

Cook, fry, and present food for customers during concerts.

I am the Cafeteria Manager at WC East High School. I am responsible to make sure all the food is prepared properly and that there is plenty of it. I also do all the ordering and weekly inventory and the cash deposits. I do help out where needed at any of the serving lines.

I take customers there orders.

I was introduced to the company by one of the managers, in which was a customer at my previous job.

I was a cashier, as well as stocked inventory, also worked in the starbucks location

Cleaned bathrooms, replaced paper towels and toilet paper with new rolls, cleaned vomit, swept and mopped.

Cashiered, attended customers, planned schedules, resolved employees' concerns, and served as a liaison between the student workers and the management for the $6.5 billion company with over $261 million net income in 2006.

learned customer service skills and also personal managment

I was promoted to Food Service Director back at the US Nuclear Regulatory Commission in Sept., 2005. I completely cleaned up the FOH and BOH, remerchandised the FOH, re-engineered the menus and improved the diversity and quality of the food. Resolved the morale issues of the employees and made them more of a team. Renewed the welcoming feeling of the FOH that I had had when I was the Exec. Chef there 3 years prior, increasing customer participation by 10% the first 6 months I was there. I also lowered food costs by more than 20% and increased bottom line profit over plan by 2.3%. The next year, I increased customer participation by more than 22% and from the beginning of the fiscal year (October 1, 2006) through March 31, 2007, I increased bottom line profits by 230% while increasing sales by 16%. I did this by continuing to lower food costs, payroll and direct costs. My final issue was to replace the Executive Chef with someone with the same passion for excellence in food that I had. This occurred in April of 2007....

I was promoted to Food Service Director at a start-up operation at the eastern HQ for ComputerSciences Corporation. Was responsible for dining and catering for 4 dining rooms generating over $1.1 Million annually. Raised sales over previous owner by 25% by re-merchandising and upgrading food quality and breadth of offerings, cultivating strong customer relationships by delivering personal service. All this translated into increased customer participation over previos owner from 20% to 48%. Reduced operating and payroll costs while increasing bottom line profits (EBIT) by 44% over plan during 3 year tenure. Trained and managed 13 employees (2 managers) on procedures, structuring inventories and data input of sales, orders and invoices into computer (most of the employees had never used a computer, including both managers...