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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.

Job Description

Position 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.

Scope of Role:

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.

COMPENSATION: The salary rate for this position ranges from $77,000 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 Harvest Table Culinary Group'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 Responsibilities

Key Attributes and Responsibilities:

Responsibilities include but are not limited to:

  • Client Relationships

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.

  • Productivity

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.

  • Compliance

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

Education

Colleges & Universities

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Higher education is a melting pot of cultures and perspectives. It’s through that lens that we serve up innovative hospitality experiences and play an inspiring role in the development of our future leaders across campuses nationwide.

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