Dining Services Manager – Front-of-House Leader

Aramark; Camden (NJ); On-site; USD 60,000 - 65,000; Full time

Job summary

Aramark is seeking a Food Service Manager in New Jersey to lead dining operations and develop solutions aligned with client needs. The role focuses on coaching teams, maintaining safety standards, and driving profitability in a campus/food service setting.

Ideal candidates have at least 1 year in a management role, strong customer service orientation, and the ability to oversee P&L areas while coordinating with cross-functional teams to deliver high-quality dining experiences.

Qualifications

• Requires at least 1 year of experience
• 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 and develop dining team using Aramark's coaching model to reach client objectives.
• Oversee daily dining operations and ensure menu execution and quality.
• Identify client needs and report progress; achieve client financial targets.
• Maintain safety and sanitation standards across all sites and shifts.
• Coordinate with Food Service Director to lead front-of-house operations and dining activities.

Skills

Strong interpersonal skills

Customer service

Client relationships

Team collaboration

Education

Bachelor's degree or equivalent experience

Job description

Aramark is seeking a Food Service Manager in New Jersey to lead dining operations and develop solutions aligned with client needs. The role focuses on coaching teams, maintaining safety standards, and driving profitability in a campus/food service setting.

Ideal candidates have at least 1 year in a management role, strong customer service orientation, and the ability to oversee P&L areas while coordinating with cross-functional teams to deliver high-quality dining experiences.