Hospitality Director

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.

 

BENEFITS: Aramark offers a wide array of comprehensive benefit programs and services including medical, dental, vision, and work/life resources to our benefits-eligible salaried Aramark employees. Additional benefits include retirement savings plans like 401(k) and paid days off such as parental leave, vacation, sick leave, and disability coverage.  Salary eligible benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works.

 

COMPENSATION: The salary rate for this position ranges from $70,000 to $80,000 depending on circumstances including an applicant’s skills and qualifications, certain degrees and certifications, prior job experience, market data, and other relevant factors. This is Aramark’s good faith and reasonable estimate of the range of compensation for this position as of the time of posting.

Job Responsibilities

• 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
• 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
• Financial Performance
• 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

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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.