Dining Manager

bci; Shirley (MA); On-site; USD 60,000 - 80,000; Full time

Job summary

bci is seeking a Dining Manager to oversee day-to-day operations of a dining facility within a large institution. The role requires managing a high-volume operation serving complete meals and coordinating labor across facilities, with a focus on safety, budgeting, and customer service.

Experience in military or large institutional food service, ServSafe certification a plus, and the ability to train staff and manage schedules are key requirements.

Qualifications

• 5+ years managing food service operations in large facilities.
• Experience with budgeting, labor, and resources.
• Ability to train employees in food safety and serving.
• Experience ensuring cleanliness and safety standards.

Responsibilities

• Provide management oversight of dining facility food service operations.
• Coordinate cross-facility labor resources.
• Ensure compliance with cleaning plans.
• Maintain relationship with customer contract supervisor; respond to information requests.
• Manage budgets for inventory, supplies, equipment, and labor.
• Prepare work schedules per contract requirements.
• Ensure safety regulations compliance.

Skills

5+ years experience

Budget & labor control

Staff training

Customer service

Job description

Dining Manager

Description/Job Summary

The Dining Facility Manager(s) is directly responsible for the day-to-day operations and directs employees.

The Dining Facility Manager should have experience of successfully managing cafeteria style or multi-entrée operations, government or large institution cafeteria operations providing complete meal service (breakfast, lunch and dinner), feeding over 300 customers per sitting.

Managers should have experience using automated systems (to order, issue, inventory and plan daily food operations.

Experience

• 5 years’ experience in managing food service operations within a large volume food service facility serving complete meals (military or large institutions is a plus).
• Minimum three years related Food Service/Quality Control experience with a major culinary institution, a large institutional food service operation or the military.
• Demonstrated knowledge and competency in managing food services, labor, budget, and other resources.
• Able to provide employee training in areas of food safety, storage, preparation, and serving.
• Oversee kitchen and dining room cleaning.
• Must be able to prepare employee schedules, work efficiently on computer, communicate with customers, express oneself with customers, vendors and employees.
• ServSafe certification a plus (and will be required for those hired who do not possess the certification).

Specific Responsibilities

• Provide management oversight of the food service operations at the dining facility(ies.)
• Coordinate cooperation and support between dining facilities including cross-utilization of labor resources.
• Ensure compliance with the building/equipment cleaning plans.
• Establish and maintain a close working relationship with the customer contract supervisor,
• Verbally and in writing, respond to client request for information and meetings in a timely manner.
• Maintain budget controls for inventory, supplies and equipment ordering, and labor cost.
• Prepare work schedules in accordance with contract requirements.
• Ensure that employees comply with all safety regulations in accordance with contract requirements.

Physical Demands:

• Lift and carry up to 30 lbs.
• Long periods of walking, standing (excluding breaks and lunch periods).
• Some bending, carrying, or lifting supplies and equipment.
• Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time.

#IND

• Military food service experience a plus
• 5 years’ experience in managing food service operations within a large volume food service facility serving complete meals (military or large institutions is a plus).
• Minimum three years related Food Service/Quality Control experience with a major culinary institution, a large institutional food service operation or the military.
• Demonstrated knowledge and competency in managing food services, labor, budget, and other resources.
• Able to provide employee training in areas of food safety, storage, preparation, and serving.
• Oversee kitchen and dining room cleaning.
• Must be able to prepare employee schedules, work efficiently on computer, communicate with customers, express oneself with customers, vendors and employees.
• ServSafe certification a plus (and will be required for those hired who do not possess the certification).

#IND