Food Service Manager - University of Redlands at Aramark

Redlands, California, United States -

Full Time

Start Date

Immediate

Expiry Date

18 Dec, 25

Salary

76000.0

Posted On

19 Sep, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Client Relationships, Financial Performance, Productivity, Compliance, Communication Skills, Leadership, Safety Standards, Sanitation Standards

Industry

Hospitals and Health Care

Description

Compensation COMPENSATION: The salary range for this position is $70,000 to $76,000. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark’s good faith and reasonable estimate of the compensation for this position as of the time of posting. BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here Aramark Careers - Benefits & Compensation There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with applicable law, including, but not limited to, the Los Angeles County Fair Chance Ordinance for Employers, the California Fair Chance Act, and the San Francisco Fair Chance Ordinance to the extent that those laws apply to the opportunity. Job Description Position Description: Manager of operations, 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 operationsJob Responsibilities Client Relationships 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. Financial Performance 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. Productivity 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. Compliance Maintains a safe and healthy environment for clients, customers, and employees. Complies with all applicable policies, rules and regulations, including (but not limited to) those related to safety, health, and wage and hour practices.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 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.

Responsibilities

The Food Service Manager is responsible for developing and executing strategies to meet operational and financial goals while ensuring client expectations are met. This role involves leading food service operations and maintaining high safety and sanitation standards.