Food Service Director - Wake Forest University
: Job Details :

About Harvest Table Culinary Group

Our Mission

Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.

At HTCG, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.

Job Description

Manager of operations, responsible for developing and executing strategy to meet operating and financial goals. Leads the operations of food service accounts by ensuring areas of responsibility meet objectives and client expectations.

Ensures dining operations align with Harvest Table?s Executional Framework. Coaches leaders and employees by creating a shared understanding about what needs to be achieved and how to execute to create a best-in-class dining experience. Rewards, recognizes, and develops employees. Ensures high safety and sanitation standards in all operations.

Job Responsibilities

• Develops and maintains effective client and customer rapport for mutually beneficial business relationships. Demonstrates excellent customer service using Harvest Table's standard model. Identifies client needs and effectively communicates operational progress.

• Follows all Harvest Table processes and systems. Builds revenue and manages budget, including cost controls with regard to food, beverage, and labor. Ensures the completion and maintenance of Profit and Loss (P&L) statements. Achieves or exceeds food and labor targets. Manages resources to ensure quality and cost control within budgetary guidelines.

• Implements and maintains Harvest Table?s agenda for both labor and food initiatives. Creates value through efficient operations, appropriate cost controls, and profit management. Complies fully with Operational Excellence fundamentals, including food and labor. Directs and oversees operations related to production, distribution, and food service.

• Maintains a safe and healthy environment for clients, customers, and employees. Complies with all applicable policies, rules and regulations, including (but not limited to) those related to safety, health, and wage and hour practices.

Qualifications

? Requires at least 4 years of experience? Requires at least 1-3 years of experience in a management role ? Requires previous experience in food service? Requires a bachelor?s degree or equivalent experience? Strong communication skills ? Ability to develop and maintain effective client and customer rapport for mutually beneficial business relationships? Ability to demonstrate excellent customer service using Aramark's standard model ? Ability to maintain an effective working relationship with other departments to a unified food service experience for all customers? Requires occasional lifting, carrying, pushing, and pulling up to 50 lb. ? Must be able to stand for extended periods of time.

#FS-300

Education