Hospitality Services Manager - High Point University

Aramark - High Point, NC

Full-time - Mid Level

High Point, NC

Food Services and Drinking Places

About the position

The Hospitality Services Manager at High Point University, under Aramark, is a pivotal management role focused on developing and implementing innovative dining solutions tailored to meet the diverse needs and preferences of customers. This position oversees the dining operations where customers can order prepared foods from a menu, ensuring that the service provided is not only efficient but also aligns with the high standards expected by the university community. The manager will utilize Aramark's coaching model to engage and develop team members, fostering an environment where employees can reach their fullest potential. This includes rewarding and recognizing employees for their contributions, ensuring that both individual and team performances meet established objectives and client expectations. In addition to team management, the Hospitality Services Manager is responsible for planning and leading daily team briefings, ensuring that safety and sanitation standards are upheld across all operations. The role requires a keen understanding of client needs, with the manager expected to communicate operational progress effectively. Financial acumen is essential, as the manager will oversee the completion and maintenance of profit and loss statements, striving to meet client and company financial targets through efficient operations and appropriate cost controls. The manager will also follow the Operational Excellence fundamentals, ensuring that food and labor initiatives are met and maintained. The position involves leading the front of the house operations in conjunction with the Food Service Director, planning, directing, and coordinating food service activities to deliver a high-quality finished product to customers. The manager must maintain a safe and healthy environment for clients, customers, and employees, adhering to all applicable policies, rules, and regulations related to safety, health, and wage and hour laws. This role is dynamic, and as such, job duties may evolve or new responsibilities may be assigned without formal notice, reflecting the commitment to adaptability and service excellence.

Responsibilities

• Develop and implement dining solutions to meet customer needs and tastes.
• Oversee and manage dining operations where customers order prepared foods from a menu.
• Engage and develop team members using Aramark's coaching model.
• Reward and recognize employees for their contributions.
• Ensure individual and team performance meets objectives and client expectations.
• Plan and lead daily team briefings.
• Ensure safety and sanitation standards in all operations.
• Identify client needs and communicate operational progress.
• Ensure the completion and maintenance of P&L statements.
• Deliver client and company financial targets.
• Implement efficient operations, appropriate cost controls, and profit management.
• Follow Operational Excellence fundamentals by meeting and maintaining food and labor initiatives.
• Supervise team regarding production, quality, and control.
• Maintain a safe and healthy environment for clients, customers, and employees.
• Lead the front of the house of the dining operation in conjunction with the Food Service Director.
• Plan, direct, and coordinate food service activities to deliver a finished product to the customer.

Requirements

• At least 1 year of experience in a management role.
• Bachelor's degree or equivalent experience preferred.
• Strong interpersonal skills.
• Ability to maintain effective client and customer rapport for mutually beneficial business relationships.
• Ability to demonstrate excellent customer service using Aramark's standard service model.
• Ability to maintain effective working relationships with other departments for a unified food service experience.
• Occasional lifting, carrying, pushing, and pulling up to 50 lb.
• Ability to stand for extended periods of time.