Mobilization Manager

Role Overview

• Ensure complete and compliant implementation of Aramark’s standards, programs, procedures, and policies across all assigned locations.
• Lead and manage the transition of patient dining and/or retail foodservice programs from self-operated or competitor-managed operations to Aramark standards and operating models.
• Oversee the execution of menus, recipes, production standards, service protocols, and brand presentation to ensure consistency with Aramark expectations.
• Direct the implementation of menu communication tools, signage, and materials for effective menu distribution and display.
• Ensure the successful deployment and utilization of Aramark-approved technology platforms supporting patient and guest meal ordering, tray assembly, delivery, and retail operations.
• Collaborate cross-functionally with Operations, Culinary, Nutrition, IT, Supply Chain, Marketing, and Clinical stakeholders to support seamless program mobilization.
• Develop and manage mobilization timelines, milestones, and deliverables to ensure on-time and effective program launches.
• Provide on-site and remote leadership during mobilization phases, including staffing support, training, workflow optimization, and readiness assessments.
• Monitor program performance during transition periods and take corrective action to ensure operational effectiveness, customer satisfaction, and business objectives are achieved.
• Serve as the primary point of accountability for mobilization outcomes, including quality, patient/guest experience, and operational sustainability.
• Support change management efforts by communicating expectations clearly and reinforcing Aramark culture, standards, and best practices.
• Conduct post-implementation reviews to ensure stabilization, continuous improvement, and successful handoff to ongoing operations teams.
• Performs other related duties as required.

Requirements

• Bachelor’s degree in hospitality management, Foodservice Management, Business Administration, Nutrition, or a related field; or an equivalent combination of education, training, and relevant professional experience.
• Minimum of 5–7 years of progressively responsible experience in foodservice operations, healthcare dining, retail foodservice, or program implementation within complex or multi-site environments.
• Demonstrated experience leading program mobilizations, transitions, conversions, or start-ups, including the implementation of standardized operating models and organizational standards.
• Knowledge of patient dining services, retail food service operations, menu execution, recipe compliance, service delivery systems, and customer experience best practices.
• Experience with technology platforms supporting meal ordering, production workflows, tray assembly, delivery, and/or retail operations.
• Effective written and verbal communication skills and the ability to collaborate with cross-functional teams, clients, and stakeholders.
• Knowledge of applicable safety, quality, and regulatory requirements related to healthcare and foodservice operations.
• ServSafe Food Protection Manager Certification preferred.

Tech Stack

• Assembly

Benefits

• Equal employment opportunity
• Professional development opportunities