Dining Operations Lead - Office Cafeteria & Pop-Ups

Fooda; Tempe (AZ); On-site; USD 48,000 - 64,000; Full time

Benefits offered by this job

Competitive salary

Stock options

Health, dental and vision insurance

401k with company match

Paid maternity and parental leave

Flexible spending accounts

Company laptop

Daily subsidized lunch

Exciting growth opportunities

Job summary

Fooda is seeking a Dining Manager in Tempe, AZ to lead a Fooda Dining Hall within a corporate setting. You will oversee daily operations, ensure excellent service, manage inventory, and supervise hourly staff while keeping Fooda standards high.

The role requires a Bachelor’s degree with 5–8 years in large-scale food service or enterprise catering, strong customer service skills, and an entrepreneurial mindset. Valid work authorization in the United States is required.

Qualifications

• Bachelor's degree with 5–8 years of relevant experience.
• Experience in large food service or enterprise catering.
• Strong customer service and relationship-building abilities.

Responsibilities

• Oversee day-to-day operations of a single-unit location with multiple stations.
• Ensure consistent 'Service Experience' for all customers.
• Monitor setup, restock and breakdown of cafeteria daily.
• Manage inventory, ordering and P/L accountability.
• Bi-monthly inventory and financial accountability.
• Ensure all customers are rung up and charged for goods.
• Update and maintain POS software and database daily.
• Recruit, schedule, and train hourly staff.
• Weekly accounting entries into Fooda systems.
• Escalate issues to Director for problem solving.
• Site operates 7 days a week with a flexible schedule.

Skills

Customer service

Relationship building

Organizational skills

Entrepreneurial mindset

Problem solving

Independent work

Food service experience

Education

Bachelor's degree

Job description

Fooda is seeking a Dining Manager in Tempe, AZ to lead a Fooda Dining Hall within a corporate setting. You will oversee daily operations, ensure excellent service, manage inventory, and supervise hourly staff while keeping Fooda standards high.

The role requires a Bachelor’s degree with 5–8 years in large-scale food service or enterprise catering, strong customer service skills, and an entrepreneurial mindset. Valid work authorization in the United States is required.