2026 MAP - Food Service Manager - Tulane University
About The Position
Aramark’s Management Accelerator Program (MAP) is a launchpad to leadership designed for recent graduates. This immersive experience blends operations and people management with professional development, mentorship, and community building. MAP roles offer the opportunity to lead a team in your first job out of school, gaining the skills, confidence, and experience to thrive in a fast-paced, people-first environment. Participants can chart their own course to leadership, with options to stay in their current account, explore new business lines, relocate, or pivot between operations and functional roles.
Requirements
- Ideal applicants will graduate between December 2025 and August 2026.
- The program starts between May and August 2026 based on the area of the business.
- All degree requirements must be completed prior to the start of the program.
- Candidates with excellent verbal, written, and professional communication skills
- Candidates willing to work flexible hours, which may include nights, weekends or holidays
- Must be eligible to work in the U.S. without sponsorship
Nice To Haves
- Students with a degree or background in hospitality, business, culinary, food service, or facilities management preferred
Responsibilities
- 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
- Adopt all Aramark processes and systems, understand performance metrics, data, order and inventory trends; educate teams on key levers to improve margins
- Bring value through efficient operations, appropriate cost controls, and profit management
- Follow the Operational Excellence fundamentals by meeting and maintaining food and labor initiatives
- Ensure entire team is trained and able to implement
- Supervise team regarding production, quality and control
- Maintain a safe and healthy environment for clients, customers and employees
- Follow all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour
- Lead the front of the house of the dining operation (Cafeteria/ Residential Dining Facility) in conjunction with the Food Service Director
- Plans, directs, and coordinates food service activities in order to deliver a finished product to the customer
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What This Job Offers
Job Type
Full-time
Career Level
Entry Level
Education Level
No Education Listed
