Retail Food Service Manager

Manage front-of-house dining operations at a university cafeteria or residential dining facility. Lead and develop staff, coordinate food service activities, maintain food safety and sanitation standards, manage inventory and costs, monitor financial performance, and build effective client relationships.

Responsibilities

• Lead front-of-house cafeteria and residential dining operations.
• Coach, develop, recognize, and supervise team members; conduct daily briefings.
• Plan and coordinate food production and service to meet customer needs.
• Maintain food safety, sanitation, health, and workplace compliance standards.
• Monitor P&L, performance metrics, inventory trends, labor, and costs to meet financial targets.
• Communicate with clients and coordinate with other departments to support a unified dining experience.

Required Skills

• Food service operations management
• Dining service coordination
• Food production supervision
• Food safety and sanitation
• P&L maintenance
• Financial performance monitoring
• Inventory trend analysis
• Cost control and profit management
• Labor initiative implementation
• Operational performance metrics