Food Service Director - Wake Forest University

Job 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.
• 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.
• Directs and oversees operations related to production, distribution, and food service.

Qualifications

• Requires at least 4 years? experience and 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.

About the role

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.