**Job Description** Management position, responsible for developing and executing dining solutions to meet customer needs and tastes.? Oversees and manages dining operations where customers order prepared food from a menu. 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. **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. **Job Responsibilities** + 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 + Identifies client needs and communicates operational progress + Ensures the completion and maintenance of profit and loss statements + Deliver client and company financial targets + Adopts all Aramark processes and systems, 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 + Complies with the Operational Excellence fundamentals by meeting and maintaining food and labor initiatives + 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 ARAMARK, government and accrediting agency standards + Coordinates activities with other internal departments + 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?? + Maintain effective working relationships with other departments to provide a unified retail experience for customers ? 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? 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 \#FS-400