Hospitality Services Manager-Wake Forest University

Aramark - Winston-Salem, NC

Full-time - Mid Level

Winston-Salem, NC

Food Services and Drinking Places

About the position

The Hospitality Services Manager at Wake Forest University Aramark plays a crucial role in overseeing the operations of food service accounts, ensuring that both operational and financial goals are met. This position is integral to the Harvest Table Culinary Group's mission of providing exceptional service and fostering strong relationships with clients and customers. The manager will be responsible for developing and executing strategies that align with the company's objectives, while also maintaining high standards of safety and sanitation across all operations. In this role, the manager will develop and maintain effective rapport with clients and customers, ensuring that individual and team performance meets established objectives. The manager will also be tasked with building revenue and managing budgets, including implementing cost controls related to food, beverage, and labor. A key responsibility will be the completion and maintenance of Profit and Loss (P&L) statements, with a focus on achieving or exceeding food and labor targets. The manager will analyze performance metrics, data, and inventory trends to educate teams on key levers that can improve margins. Additionally, the Hospitality Services Manager will supervise a team, ensuring they are trained and capable of executing their responsibilities effectively. This includes overseeing food service at assigned retail locations, assisting in menu planning and development, and ensuring compliance with sanitation and safety standards. The manager will also interface with vendors and key service users within the client organization, managing Front of House dining operations and developing retail service plans to enhance service quality and profitability. The role requires adaptability, as job duties may change or new responsibilities may be assigned without formal notice, reflecting the dynamic nature of the hospitality industry.

Responsibilities

• Assist with the 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.
• Develop and maintain effective client and customer rapport for mutually beneficial business relationships.
• Ensure individual and team performance meets objectives and client expectations.
• Ensure safety and sanitation standards in all operations.
• Build revenue and manage budget, including cost controls with regard to food, beverage, and labor.
• Ensure the completion and maintenance of Profit and Loss (P&L) statements.
• Achieve or exceed food and labor targets.
• Understand performance metrics, data, order and inventory trends; educate teams on key levers to improve margins.
• Create value through efficient operations, appropriate cost controls, and profit management.
• Ensure entire team is trained and able to execute.
• Supervise team regarding production, quality and control.
• Maintain a safe and healthy environment for clients, customers and employees.
• Primarily responsible for food service at an assigned retail food location.
• Assist manager 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.
• Ensure that requirements for appropriate sanitation and safety levels in respective areas are met.
• Directly supervise two or more employees with responsibility for hiring, discipline, performance reviews and initiating pay increases.
• Assist in location forecast and accounting.
• Conduct period inventory; perform other functions such as maintaining records to comply with HTCG, government and accrediting agency standards.
• Interface with vendors and key service users within client organization.
• Manage Front of House (Cafeteria, Food Court, Quick Service) dining operations.
• Develop and implement retail services plans to improve service, quality and profitability of service areas.

Requirements

• 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.