Food Service Manager 2

About the role

We're looking for a MicroKitchen Manager to lead our on-campus micro kitchens, pantries, and coffee bars. This role involves leading daily operations, managing teams, overseeing inventory, and ensuring a seamless, hospitality-driven experience.

Responsibilities

• Lead daily micro-kitchen operations across multiple workplace locations
• Ensure each space reflects Sodexo’s hospitality and service standards
• Manage, train, and develop frontline teams including Attendants and Supervisors
• Foster a culture of teamwork, safety, and service excellence
• Oversee inventory, ordering, and vendor coordination
• Maintain accurate par levels and ensure timely replenishment of snacks, beverages, and specialty coffee items
• Ensure food safety and compliance through HACCP documentation, temperature logs, sanitation standards, and equipment care
• Partner with workplace and client teams to support service expectations, product curation, and continuous improvement initiatives
• Drive consistency and operational excellence by implementing Sodexo processes, quality checks, and service standards

Requirements

• Experience in foodservice or café operations, ideally in micro-kitchens, pantry programs, or workplace dining
• Strong leadership and communication skills, able to guide teams and maintain high service standards
• Inventory and ordering expertise, comfortable managing stock levels and vendor coordination
• Commitment to food safety and cleanliness, knowledgeable in HACCP, sanitation, and equipment care
• Operational organization and attention to detail, able to maintain multiple spaces with precision and consistency
• A hospitality-driven mindset, focused on creating seamless, welcoming experiences for employees

Qualifications

• Minimum Education Requirement: High School Diploma or GED or Equivalent