Food Service Manager

The Food Service Manager oversees dining operations, ensuring the delivery of nutritious, high-quality meals and a positive dining experience. Responsibilities include leading and developing team members using coaching models, maintaining safety and sanitation standards, managing client relationships, and achieving financial targets through P&L oversight and cost controls. They plan and supervise food production, quality, and service, ensuring compliance with all safety and health regulations. The role requires at least one year of management experience and strong interpersonal skills to foster effective client and team relationships. Physical requirements include occasional lifting up to 50 lb. and standing for extended periods. Qualifications also favor a bachelor’s degree or equivalent experience. Key duties involve staff training, operational efficiency, financial management, and maintaining a safe, compliant environment. Developing leadership skills and delivering excellent customer service are essential to succeed in this position.