Director, Dining Services Salary at Parkhurst Dining Services Inc BETA

At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. The state of Pennsylvania mandates individuals working in public and private schools complete and pass three (3) specific employment screenings as a condition of employment. + Federal Criminal History Record + Pennsylvania State Criminal Record Check + Pennsylvania Child Abuse History Clearance Job Summary Are you ready to lead with passion and innovatio

Job Description The Culinary Director is a management position responsible for developing and implementing dining solutions to meet customer needs and tastes. Oversees and manages dining operations where customers order prepared foods from a menu. Job Responsibilities Leadership Use Aramark's coaching model to engage and develop team members to their fullest potential Reward and recognize employees Ensure individual and team performance meets objectives and client expectations Plan and lead daily team briefings Ensure safety and sanitation standards in all operations Client Relationship Identify client needs and communicate operational progress Financial Performance Ensure the completion and maintenance of P&L statements Deliver client and company financial targets Adopt all Aramark processes and systems, understand performance metrics, data, order and inventory trends; educate teams on key levers to improve margins Productivity Bring value through efficient operations, appropriate cos

**Job Description** The Food & Beverage Operations Manager, with Stage AE is a management position responsible for developing and implementing dining solutions to meet customer needs and tastes. Oversees and manages dining operations where customers order prepared foods from a menu. **Job Responsibilities** Leadership + Lead the front of the house bars/concessions/catering (amphitheater) in conjunction with the Director of Operations + Use Aramark's coaching model to engage and develop team members to their fullest potential + Reward and recognize employees + Ensure individual and team performance meets objectives and client expectations + Plan and lead daily team briefings + Ensure safety and sanitation standards in all operations Client Relationship + Identify client needs and communicate operational progress Financial Performance ? Ensure the completion and maintenance of P&L statements ? Deliver client and company financial targets ? Adopt all Aramark processes and systems, underst

Job Type Full-time Description The Duquesne Club boasts an atmosphere that warmly embraces every member with a smile and eye contact. We prioritize professionalism, friendliness, engagement, and helpfulness at all times to ensure a memorable experience for all guests. As a Restaurant Supervisor, one would assure a high standard of appearance, hospitality and service in personnel and cleanliness of dining room. Develops and implements processes and procedures. Ensures timeliness of food service. Supervise and trains dining room staff. Regularly acts as manager or captain on the dining room floor and maintains a high level of member contact throughout service hours. Responsibilities as a Restaurant Manager includes: Assisting management team overseeing a la carte dining rooms according to Duquesne Club standards. Schedule staff for the a la Carte dinner service. Submit schedule to Director of Dining and Member Services for pre-approval. Order and stock all supplies indigenous to each din

DEPARTMENT: Food Service REPORTS TO: Food Service Director POSITION SUMMARY: **Full Time and Part Time Available. Job Description: •Responsible for preparing and cooking a wide variety of foods for residents, employees and visitors. •He/she prepares food according to recipes and plans cooking schedules to meet mealtime schedules. In addition, the Cook performs related duties and cleaning duties, as assigned. •Directs other food service employees in the absence of the Food Service Director and the Assistant Food Service Director. •Handles and prepares food in accordance with sanitary regulations; •Prepares palatable and appetizing meals, as prescribed for the residents by the attending physician; •Meets required meal schedules; •Properly cares for dietary equipment and production sheets; •Follows menus and special diet instructions; •Communicates freely with the Food Service Director; •Cooperates with other food service staff and facility personnel; •Ensures that residents receive the h

**Job Description** Aramark?s Accelerate to Leadership (A2L) Program offers early career talent valuable work experience, mentorship from industry leaders, and professional training across a variety of environments and business areas. As a year-long development and training program designed for recent college graduates, A2L provides you with the resources you need to ignite your full potential and launch an accelerated career path at Aramark. Selected candidates will have the opportunity to take on leadership roles within Aramark while participating in structured program activities and developmental exercises tailored to each candidate?s career track. For the thousands of students and recent grads that call Aramark home, we provide a place to grow, advance, and impact lives across a range of exciting industries and locations. Aramark?s A2L Program is committed to fostering communities rooted in service, inclusion, and shared prosperity, empowering all individuals to make an impact. **J

Restaurant General Manager SUMMARY OF POSITION: The General Manager is accountable for the management and operations of the restaurant, ensuring that Team Members are hospitality focused, people focused and are performing their job duties and meeting expectations in all areas of their job description. The General Manager reports to the District Manager for the area and supervises Assistant Managers, Shift Leaders, and Team Members. The General Manager operates the restaurant consistent with, and supportive of, the business plan set forth for their restaurant, while displaying the Capstone Restaurant Group values: People, Hospitality, and Integrity. ESSENTIAL DUTIES: •Recruit and hire staff, as well as maintain a bench for future growth. •Ensure all marketing plans are executed, including proper installation of POP and menu board elements. •Ensure restaurant is staffed properly and Team Members are properly trained to do their jobs through effective use of training programs. •Ensure the