Student Hospitality Manager: Dining Operations

Aramark Ireland Holdings Limited; Tempe (AZ); On-site; USD 17,000 - 25,000; Full time

Job summary

Aramark is offering a Student Manager- Dining Operations rotation through ASU-Retail Operations in Tempe, AZ. The program provides hands-on exposure to residential dining, retail, catering, and concessions under mentorship, with leadership opportunities and project work throughout the academic year.

Participants learn operational processes, guest experience improvement, and safety standards while balancing academic responsibilities and flexible scheduling for evenings and weekends.

Qualifications

• Currently enrolled in a hospitality, business, or related program (preferred but not required).
• Strong interest in hospitality management and leadership.
• Positive attitude, willingness to learn, and ability to work in a fast-paced environment.
• Currently a student at Arizona State University

Responsibilities

• Gain exposure to operational processes including opening/closing procedures, food preparation, customer service, and safety standards.
• Participate in structured rotations through various areas of the operation to build a broad hospitality skillset.
• Support the mentor and management team in daily operational tasks, learning how to manage staffing, product quality, and guest satisfaction.
• Assist in staff training activities and observe leadership approaches in real time.
• Contribute to special projects such as marketing events, sustainability initiatives, and client engagement activities.
• Develop skills in communication, problem-solving, and team leadership through practical assignments.
• Maintain a safe work environment by enforcing all safety standards and assisting with STEP observations.

Skills

Leadership

Customer service

Business skills

Job description

Aramark is offering a Student Manager- Dining Operations rotation through ASU-Retail Operations in Tempe, AZ. The program provides hands-on exposure to residential dining, retail, catering, and concessions under mentorship, with leadership opportunities and project work throughout the academic year.

Participants learn operational processes, guest experience improvement, and safety standards while balancing academic responsibilities and flexible scheduling for evenings and weekends.