Campus Food Operations Leader — High-Volume Dining & Growth

Energy Jobline ZR; Portales (NM); Presencial; USD 56.000 - 73.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Medical, Dental, Vision Care and Well-

401(k) Plan with Matching

Paid Time Off and Company Holidays

Tuition Reimbursement

Descripción de la vacante

Sodexo seeks a Food Operations Manager 1 to lead on-site campus dining operations at Eastern New Mexico University in Portales. You will drive high-volume dining, oversee safety and quality, and develop teams while managing budgets and labor in a fast-paced environment.

Relocation is available. This role focuses on operational excellence, client satisfaction, and strategic execution across catering, dining, and concessions.

Formación

• Associate degree or equivalent experience required.
• 2-3 years of management experience.
• 2-3 years of related experience in food service.
• Knowledge of HACCP standards and regulatory compliance for high-volume dining.

Responsabilidades

• Oversee on-site food service operations and deliver exceptional service outcomes.
• Drive operational performance, financial results, and client satisfaction through effective team leadership and safety oversight.
• Lead high-volume campus dining operations in catering and dining, supporting Retail Operations and Concessions.
• Develop teams, manage budgets and labor, and implement strategic initiatives aligned with client goals.

Conocimientos

Team leadership

HACCP compliance

High-volume dining

Regulatory compliance

Food safety

Budget and labor management

Customer experience

Educación

Associate degree or equivalent experience

Descripción del empleo

Sodexo seeks a Food Operations Manager 1 to lead on-site campus dining operations at Eastern New Mexico University in Portales. You will drive high-volume dining, oversee safety and quality, and develop teams while managing budgets and labor in a fast-paced environment.

Relocation is available. This role focuses on operational excellence, client satisfaction, and strategic execution across catering, dining, and concessions.