Dining & Operations Manager, Enterprise Cafeteria

Fooda; Columbus (OH); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

401k with company match

Paid parental leave

Flexible spending accounts

Daily lunch program

Job summary

Fooda in Columbus is seeking a Dining Manager to oversee one Fooda Dining Hall location, ensuring a high-quality service experience and efficient daily operations.

You will manage multiple stations, coordinate with restaurants, handle inventory, training, and reporting, while maintaining Fooda standards of sanitation and service. This role emphasizes proactive problem solving, leadership, and independent work in a fast-paced setting.

Qualifications

• Bachelor's degree required; five to eight years in food service or enterprise catering preferred.
• Strong customer service and relationship-building skills.
• Organized and detail-oriented with ability to work independently.

Responsibilities

• Oversee day-to-day operations of a single Fooda Dining Hall location with multiple stations.
• Ensure service experience meets Fooda standards of service and sanitation.
• Monitor setup, restocking, and breakdown of cafeteria daily.
• Manage inventory and ordering of grab-and-go items, beverages, and snacks.
• Bi-monthly inventory and P/L accountability.
• Ensure proper checkout and accurate charging 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 as needed to solve problems.

Skills

Customer service

Relationship building

Highly organized

Independent work

Problem solving

Proactive

Leadership

Quick thinking

Entrepreneurial mindset

Team training

Education

Bachelor's degree

Job description

Fooda in Columbus is seeking a Dining Manager to oversee one Fooda Dining Hall location, ensuring a high-quality service experience and efficient daily operations.

You will manage multiple stations, coordinate with restaurants, handle inventory, training, and reporting, while maintaining Fooda standards of sanitation and service. This role emphasizes proactive problem solving, leadership, and independent work in a fast-paced setting.