Food Operations Manager 2

Location: Columbus, OH

About the Role

Join a leadership role responsible for overseeing on-site food service operations and delivering exceptional service outcomes. This position drives operational performance, financial results, and client satisfaction through effective team leadership, safety oversight, and strategic execution. Accountable for managing people, setting direction, and deploying resources; typically responsible for performance evaluation, pay reviews, and hire/fire decisions. Results are primarily achieved through the work of others and depend on the manager's ability to influence and negotiate with parts of the organization. Progression within the career band reflects acquisition of broad technical expertise, business and industry knowledge, and process and people leadership capabilities. Accountable for business, functional, or operational areas, processes, or programs, which may include dotted-line or matrixed management.

You will lead a high-performing team that directly impacts client satisfaction and daily experiences, influence operational excellence through hands-on leadership and strategic planning, and manage high-volume dining operations with visibility across service, safety, and financial outcomes. Champion sustainability, culinary quality, and continuous improvement initiatives while partnering closely with clients to strengthen relationships and deliver on contractual commitments. Gain professional growth through ownership of operations, people development, and long-term planning.

Responsibilities

• Manage all front-of-house (FOH) activities, including café, catering, coffee bar, and micro-market operations
• Oversee food display and all retail aspects for FOH
• Ensure smooth meal periods through effective scheduling and coordination
• Handle ordering and inventory management
• Lead and develop a team of 8 staff members
• Drive operational performance and financial results
• Uphold HACCP standards and regulatory compliance in high-volume dining environments
• Plan and execute operational and strategic initiatives aligned with client goals
• Foster culinary innovation, sustainability, and team engagement

Requirements

• Associate degree or equivalent experience
• 2–3 years of management experience
• 2–3 years of related experience in food service operations
• Experience leading, training, and developing on-site food service teams
• Knowledge of HACCP standards and regulatory compliance
• Hospitality-focused approach centered on service quality and customer experience
• Creative mindset supporting culinary innovation and sustainability

Pay

Pay range: $58,055 – $75,000 per year. Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on specific criteria such as experience, skills, education, and training.

Benefits

• Comprehensive medical, dental, and vision care
• Wellness programs
• 401(k) plan with matching contributions
• Paid time off and company holidays
• Career growth opportunities
• Tuition reimbursement

More extensive information is provided to new employees upon hire.