Food Service Manager

Aramark•Delaware, OH

10d

About The Position

This position is responsible for assisting with the operations, developing and executing strategy to meet operating and financial goals. The role supports the operations of food service accounts by ensuring areas of responsibility meet objectives and client expectations. Ensures restaurant operations align with Harvest Table’s Executional Framework. Coaches associates 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 associates. Ensures high safety and sanitation standards in all operations.

Requirements

Requires at least 4 years’ experience
1 to 3 years in a management role.
Bachelor's degree or equivalent experience.
A 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.
Complies with all applicable policies, rules and regulations, including (but not limited to) those related to safety, health, and wage and hour practices.