Dining Operations Manager

Aramark Correctional Services; Commerce (GA); On-site; USD 60,000 - 80,000; Full time

Job summary

Aramark is seeking a Food Service Manager to lead dining operations, develop and implement dining solutions, and ensure customer needs and tastes are met.

You will oversee operations where customers order from a menu, manage team performance, enforce safety and sanitation, and drive P&L targets while delivering high service standards.

This role emphasizes coaching, front-of-house leadership, and collaboration with the Food Service Director to provide consistent, quality service across shifts.

Qualifications

• 1 year of management experience required.
• Bachelor's degree or equivalent experience preferred.
• Strong interpersonal skills are essential.
• Excellent customer service using Aramark's service model.
• Ability to maintain client/customer rapport for mutual business.
• Ability to work with other departments for unified service.
• Occasional lifting up to 50 lb.
• Ability to stand for extended periods.

Responsibilities

• Lead and develop dining teams using Aramark's coaching model.
• Reward and recognize employees; drive performance to meet client expectations.
• Plan and lead daily team briefings; oversee operations.
• Identify client needs and communicate progress.
• Manage P&L statements and deliver financial targets.
• Ensure food safety, sanitation, and compliance.
• Drive cost controls and productivity improvements.
• Lead front-of-house operations with the Food Service Director.

Skills

Leadership

Interpersonal skills

Customer service

Coaching

Team development

Education

Bachelor's degree or equivalent experience

Job description

Aramark is seeking a Food Service Manager to lead dining operations, develop and implement dining solutions, and ensure customer needs and tastes are met.

You will oversee operations where customers order from a menu, manage team performance, enforce safety and sanitation, and drive P&L targets while delivering high service standards.

This role emphasizes coaching, front-of-house leadership, and collaboration with the Food Service Director to provide consistent, quality service across shifts.