Dining Services Operations Lead

Aramark; Winston-Salem (NC); On-site; USD 65,000 - 90,000; Full time

Job summary

Harvest Table Culinary Group is seeking a Hospitality Services Manager for Wake Forest University in Winston-Salem, NC. The role focuses on developing and executing strategies to meet operating and financial goals, supporting food service operations, and ensuring client expectations are met.

Responsibilities include managing client relationships, maintaining high standards of customer service, and driving revenue and budget controls.

Qualifications

• Requires at least 4 years’ experience and 1 to 3 years in a management role.
• Bachelor's degree or equivalent experience.
• Strong value system, unquestioned integrity, and good listening skills.
• Excellent communication skills.

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.
• Aid operations related to production, distribution, and food service.
• Maintains a safe and healthy environment for clients, guests and associates.

Job description

Harvest Table Culinary Group is seeking a Hospitality Services Manager for Wake Forest University in Winston-Salem, NC. The role focuses on developing and executing strategies to meet operating and financial goals, supporting food service operations, and ensuring client expectations are met.

Responsibilities include managing client relationships, maintaining high standards of customer service, and driving revenue and budget controls.