Food Service Manager

Lead front-of-house dining operations in a school food service setting, developing and implementing dining solutions that meet customer needs. Manage staff, food production, service quality, safety, sanitation, client relationships, financial performance, and operational efficiency.

Responsibilities

• Lead daily dining operations and front-of-house service in coordination with the Food Service Director.
• Coach, develop, recognize, and supervise team members; lead daily briefings and ensure performance objectives are met.
• Maintain food safety, sanitation, and regulatory compliance standards.
• Manage production, quality, food and labor initiatives, cost controls, and inventory trends.
• Maintain P&L statements and work toward client and company financial targets.
• Identify client needs, communicate operational progress, and maintain effective customer relationships.

Required Skills

• Food service operations management
• Staff supervision
• Food production oversight
• Quality control
• Food safety and sanitation
• P&L statement maintenance
• Cost control
• Inventory trend analysis
• Labor management
• Regulatory compliance