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Hospitality Director - University of Rochester-Admin

Rochester, NY

  • Food Service

  • Salaried

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 Harvest Table, 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.

 

COMPENSATION: The hourly rate for this position ranges from $73,500 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. Additional compensation may include a bonus or commission (if relevant). This is Aramark’s good faith and reasonable estimate of the range of compensation for this position as of the time of posting.

If hired, employee will be in an “at-will position” and Aramark reserves the right to modify base salary (as well as any other discretionary payment or compensation program) at any time AND FOR ANY REASON, including, BUT NOT LIMITED TO for reasons related to individual performance, Aramark or individual department/team performance, and market factors.

Job Description

Growth and opportunity are knocking on your door! Take your career to the next level in the Food Services industry!  

  

We’re looking for an experienced, rockstar Food Service Site Director who is ready to manage our dining operations, innovate solutions, and execute brilliant plans to keep our customers happy and constantly amazed. Not only will you be a true leader on our team, but you’ll also have the chance to grow your skill set in meeting Aramark and client goals. Your keen focus on safety, teambuilding, and operational excellence will help us succeed, open doors in your career, and make a meaningful difference every day. 

 

COMPENSATION: The salary rate for this position is $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 Harvest Table’s good faith and reasonable estimate of the range of compensation for this position as of the time of posting. If hired, employee will be in an “at-will position” and Harvest Table Culinary Group reserves the right to modify base salary (as well as any other discretionary payment or compensation program) at any time AND FOR ANY REASON, including, BUT NOT LIMITED TO for reasons related to individual performance, Harvest Table Culinary Group or individual department/team performance, and market factors.

Job Responsibilities

  • Lead, mentor, engage and develop teams to maximize their contributions, including recruiting, assessing, training, coaching, and managing performance.   

  • Coach employees by creating a shared understanding of what needs to be achieved and how to execute. Reward and recognize employees.  

  • Develop and maintain effective client and customer rapport for mutually beneficial business relationship. Demonstrate excellent customer service using Aramark's standard model.  

  • Identify client needs and effectively communicate operational progress. 

  • Adopt Harvest Table processes and systems.  

  • Build revenue and manage budget, including cost controls with regard to food, beverage, and labor.  

  • Ensure full compliance with Operational Excellence fundamentals, including food and labor.  

  • Direct and oversee operations related to production, distribution and foodservice.  

  • Maintain a safe and healthy environment for clients, customers, and employees.  

  • Build and develop supervisory staff to become future leaders 

  • Comply with all applicable policies, rules, and regulations, including but not limited to those relating to safety, health, wage and hour. 

Qualifications

  • Bachelor's degree level education highly preferred in an area of Food Service, Hospitality, Facilities, or Business Management. 

  • Meaningful experience in service industry, contract services, or hospitality environment, including managing teams. 

  • Strong analytical, project planning, and financial management skills. 

  • Ability to communicate effectively with clients, customers, colleagues and staff. 

  • Must be able to stand for extended periods of time. 

 

 

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