Hospitality Services Manager-Wake Forest University

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.

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Job Description

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

Job Responsibilities

• Develops and maintains effective client and customer rapport for mutually beneficial business relationships.
• Ensures individual and team performance meets objectives and client expectations 
• Ensures safety and sanitation standards in all operations 
• Maintains effective client and customer rapport for mutually beneficial business relationships 
• 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.
• Ensures the completion and maintenance of profit and loss statements 
• Deliver client and company financial targets 
• Understand performance metrics, data, order and inventory trends; educate teams on key levers to improve margins 
• Creates value through efficient operations, appropriate cost controls, and profit management 
• Ensures entire team is trained and able to execute 
• Supervises team regarding production, quality and control 
• Maintains a safe and healthy environment for clients, customers and employees 
• Primarily responsible for food service at an assigned retail food location 
• Assists manger in establishing and maintaining systems and procedures for the ordering, receiving, storing, preparing and serving of food & related products, as well as menu planning & development 
• Ensures that requirements for appropriate sanitation and safety levels in respective areas are met 
• Directly supervises two or more employees with responsibility for hiring, discipline, performance reviews and initiating pay increases 
• Assists in location forecast and accounting 
• Conducts period inventory; performs other functions such as maintaining records to comply with HTCG, government and accrediting agency standards 
• Interfaces with vendors and key service users within client organization 
• Manages Front of House (Cafeteria, Food Court, Quick Service) dining operations 
• Develops and implements retail services plans to improve service, quality and profitability of service areas   

At HTCG, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.    

Qualifications

• Requires at least 4 years of experience 

• Requires 1-3 years of experience in a management role  

• Previous experience in retail required  

• Requires a bachelor’s degree or equivalent experience 

• Strong communication skills   

• Requires occasional lifting, carrying, pushing, and pulling up to 50 lb.  

• Must be able to stand for extended periods of time  

Education