Dining Services Leader: Front‑of‑House Ops

Aramark Correctional Services; Prince George (VA); On-site; USD 50,000 - 60,000; Full time

Benefits offered by this job

Medical, dental, vision

401(k) retirement plan

Paid time off

Job summary

Aramark is hiring a Food Service Manager to develop and implement dining solutions in a correctional services setting. You will oversee dining operations where customers order from a menu and lead a team to deliver safe, high-quality meals.

The role focuses on achieving client satisfaction, safety, and sanitation while coordinating with the Food Service Director to ensure operational excellence and financial performance.

Qualifications

• At least 1 year of experience in a management role.
• Bachelor's degree or equivalent experience preferred.
• Strong interpersonal and customer service skills.
• Ability to maintain effective client and customer rapport.
• Ability to maintain working relationships with other departments.
• Requires occasional lifting up to 50 lb and ability to stand for extended periods.
• Experience applying Aramark's standard service model.

Responsibilities

• Lead and coach team members to meet client objectives.
• Identify client needs and communicate progress.
• Manage P&L statements and deliver financial targets.
• Ensure food safety, sanitation and operational standards.
• Oversee front-of-house/dining facilities operations.
• Ensure compliance with policies, wage-hour regulations.
• Plan daily team briefings and drive productivity improvements.

Skills

Strong interpersonal skills

Customer service

Client relations

Team leadership

Communication skills

Education

Bachelor's degree or equivalent experience preferred

Job description

Aramark is hiring a Food Service Manager to develop and implement dining solutions in a correctional services setting. You will oversee dining operations where customers order from a menu and lead a team to deliver safe, high-quality meals.

The role focuses on achieving client satisfaction, safety, and sanitation while coordinating with the Food Service Director to ensure operational excellence and financial performance.