Job Description

The Account Lead serves as the strategic and operational leader for a higher education dining program, providing overall vision, direction, and oversight for residential dining, retail operations, catering, and campus hospitality services. This key leadership role is responsible for driving operational excellence, financial performance, client satisfaction, and employee engagement while ensuring alignment with Harvest Table Culinary Group’s mission, values, and culinary philosophy.

The Account Lead champions an exceptional campus dining experience, fosters strong client partnerships, develops high-performing teams, and delivers sustainable growth through innovation, accountability, and service excellence.

Job Responsibilities

Leadership & Strategic Direction

• Provide overall leadership, planning, and direction for all dining service operations within the assigned account.
• Develop and execute strategic initiatives that support operational excellence, revenue growth, guest satisfaction, and client objectives.
• Lead and inspire teams through a culture of accountability, engagement, inclusion, and continuous improvement.
• Model and reinforce Harvest Table's core values, leadership principles, and commitment to hospitality.

Operations Management

• Oversee the daily operation of residential dining, retail food venues, catering services, and campus hospitality programs.
• Ensure consistent delivery of exceptional food quality, service standards, and guest experiences.
• Drive compliance with all food safety, sanitation, health, and regulatory requirements.
• Conduct operational reviews and audits to identify opportunities for increased efficiency, productivity, and service performance.
• Implement best practices and operational innovations that enhance the overall dining experience.

Financial Management

• Manage account budgets, financial reporting, and profitability goals.
• Drive revenue growth while maintaining strong controls over food, labor, and operating expenses.
• Monitor and analyze financial performance, including P&L statements, forecasts, and key performance indicators.
• Develop and execute action plans to improve margins, productivity, and overall financial results.
• Ensure achievement of both Harvest Table and client partner financial objectives.

Talent Development & People Leadership

• Support strategic recruitment, development, and retention top talent across the dining program.
• Mentor managers and frontline leaders to build leadership capability and succession strength.
• Foster a positive workplace culture focused on engagement, recognition, development, and accountability.
• Conduct performance coaching, evaluations, and development planning to maximize team effectiveness.
• Promote a safe, inclusive, and respectful work environment.

Client & Campus Partnership Management

• Build and maintain strong relationships with university leadership, client partners, students, faculty, and campus stakeholders.
• Serve as the primary liaison between the dining program and client partners.
• Identify partner needs, communicate operational performance, and proactively address opportunities and concerns.
• Support contract retention, growth opportunities, and new business initiatives.
• Ensure a high level of client satisfaction through responsiveness, transparency, and results.

Culinary & Brand Stewardship

• Champion Harvest Table Culinary Group’s food philosophy, sustainability initiatives, and commitment to fresh, authentic dining experiences.
• Partner with culinary leaders to introduce innovative programming, menus, and campus dining concepts.
• Drive consumer satisfaction by ensuring quality, variety, and relevance of food offerings.

Qualifications

• Bachelor’s degree in Hospitality Management, Business Administration, Culinary Management, or a related field preferred; equivalent experience considered.
• Minimum of five years of progressive leadership experience in food service, hospitality, contract dining, or higher education dining operations.
• Demonstrated success managing large-scale dining, retail, catering, or hospitality programs.
• Strong financial acumen with experience managing budgets, P&Ls, forecasting, and cost controls.
• Knowledge of state and federal food safety regulations and standards applicable to higher education dining.
• Proven ability to lead diverse teams, develop talent, and drive employee engagement.
• Strong analytical, organizational, and problem-solving skills.
• Excellent communication and relationship-building abilities with a wide range of stakeholders.
• Ability to manage multiple priorities and thrive in a fast-paced, dynamic environment.
• Proficiency with operational reporting systems, financial analysis tools, and Microsoft Office applications.

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.