Food Operations Manager 3

About the role

Join a leadership role responsible for overseeing on-site food service operations and delivering consistent, high-quality service outcomes at Cedars-Sinai Medical Center. This position drives operational performance, safety compliance, financial results, and long-term client success through hands-on leadership 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 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.

Responsibilities

• Lead a high-performing team that directly influences client satisfaction and daily service experiences.
• Drive operational excellence across food quality, safety, and service delivery.
• Manage high-volume dining operations with ownership of financial and performance outcomes.
• Champion sustainability initiatives and culinary standards that elevate the dining experience.
• Build trusted client partnerships while delivering on contractual commitments.
• Develop and execute operational and strategic plans aligned with client objectives.
• Support culinary innovation, sustainability, and continuous improvement.

Requirements

• Bachelor’s degree or equivalent experience.
• 3 years of management experience.
• 3 years of related experience in food service operations.
• Experience leading, training, and developing on-site food service teams.
• Knowledge of HACCP standards, regulatory requirements, and high-volume dining environments.
• Hospitality-focused approach centered on service quality and guest experience.
• Creative mindset supporting culinary innovation and sustainability.

Pay

Pay range: $89,250 – $115,500 per year.

Benefits

• 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.