Dining Operations Manager — Front-of-House Leader

Aramark; Charlotte (NC); On-site; USD 60,000 - 78,000; Full time

Job summary

Aramark seeks a Food Service Manager in Charlotte to lead dining operations, supervise front-of-house activities, and drive customer satisfaction. You will guide daily teams, ensure safety standards, and align with client needs while meeting financial targets.

The role emphasizes coaching, process adherence, and cross-department collaboration to deliver a quality dining experience and maintain margins across food and labor initiatives.

Qualifications

• Requires at least 1 year of experience in a management role.
• Bachelor's degree or equivalent experience preferred.
• Strong interpersonal skills.
• Ability to maintain effective client and customer rapport for mutually beneficial business relationships.
• Ability to demonstrate excellent customer service using Aramark's standard service model.
• Ability to maintain an effective working relationship with other departments to a unified food service experience for all customers.
• Requires occasional lifting, carrying, pushing, and pulling up to 50 lb.
• Must be able to stand for extended periods of time.

Responsibilities

• Lead the front of the house of the dining operation (Cafeteria/ Residential Dining Facility) in conjunction with the Food Service Director.
• Plan and lead daily team briefings.
• Engage and develop team members to their fullest potential using Aramark's coaching model; reward and recognize employees.
• Ensure safety and sanitation standards in all operations.
• Identify client needs and communicate operational progress; deliver client and company financial targets.
• Adopt Aramark processes and systems, educate teams on performance metrics and margins.

Skills

Leadership

Interpersonal skills

Customer service

Team management

Cost controls

Education

Bachelor's degree or equivalent experience

Job description

Aramark seeks a Food Service Manager in Charlotte to lead dining operations, supervise front-of-house activities, and drive customer satisfaction. You will guide daily teams, ensure safety standards, and align with client needs while meeting financial targets.

The role emphasizes coaching, process adherence, and cross-department collaboration to deliver a quality dining experience and maintain margins across food and labor initiatives.