Hospitality Manager - Bethune Annex - Howard University

The Hospitality Manager is responsible for supporting the daily operations of a Howard University dining hall, ensuring a high-quality dining experience for students, faculty, staff, guests, and clients. This role provides hands‑on leadership in food service operations, employee supervision, customer service, sanitation, safety, scheduling, compliance, and employee relations. Compensation The salaried rate for this position is $70,000.00 to $75,000.00. Benefits Aramark offers comprehensive benefit programs including medical, dental, vision, work/life resources, retirement savings plans such as 401(k), and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to legal requirements, employee eligibility, and location of work. Job Responsibilities Oversee daily dining hall operations, including staffing, service flow, food presentation, station readiness, opening and closing procedures, and overall guest experience. Supervise union and non‑union employees, providing daily direction, coaching, feedback, and support while maintaining a respectful, accountable work environment. Monitor attendance, punctuality, productivity, uniforms, breaks, meal periods, conduct, and performance concerns, partnering with HR and Operations leadership as needed. Ensure compliance with the Collective Bargaining Agreement, Howard Rider, employee handbook, company policies, SOPs, scheduling requirements, classifications, overtime rules, and time‑keeping procedures. Assist with preparing, posting, maintaining, and updating employee schedules based on business needs, operational requirements, and CBA guidelines. Create a welcoming, student‑centered dining environment by responding promptly and professionally to guest concerns, employee issues, client requests, and operational needs. Maintain compliance with food safety, HACCP, sanitation, allergen, health department, and workplace safety standards. Ensure employees follow proper food‑handling, handwashing, uniform, hair restraint, and sanitation procedures, ensuring the dining hall remains clean, organized, safe, and inspection‑ready. Support pre‑shift meetings, safety huddles, accident reporting, hazard identification, and corrective follow‑up. Assist with cost control, inventory, ordering, waste tracking, production planning, payroll support, attendance tracking, corrective action documentation, daily logs, reports, and operational records. Qualifications Required Prior supervisory or management experience in food service, hospitality, dining, retail food operations, or a related field. Strong customer service and employee relations skills. Ability to lead hourly employees in a fast‑paced, unionized environment. Knowledge of food safety, sanitation, and workplace safety standards. Ability to read, understand, and apply policies, SOPs, and collective bargaining agreement language. Strong communication, organization, problem‑solving, and follow‑up skills. Availability to work evenings, weekends, holidays, and special events as business needs require. Proficiency with basic computer systems, scheduling tools, email, and time‑keeping systems. Preferred Experience in higher education, campus dining, residential dining, or large‑volume food service. Experience managing in a union environment. ServSafe or food safety certification. Experience with Kronos, scheduling systems, payroll review, inventory, or production planning. 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. #J-18808-Ljbffr Aramark