Dining Services Manager - Front-of-House & Operations Lead

Aramark; Philadelphia (Philadelphia County); On-site; USD 55,000 - 75,000; Full time

Job summary

Aramark is seeking a Food Service Manager to lead dining operations in a correctional setting, ensuring high-quality meals, safety, and adherence to client expectations. You will mentor staff, supervise daily service, and drive guest satisfaction while managing costs.

You will work with the Food Service Director, plan menus, manage P&L, and uphold sanitation standards. A minimum of 1 year in a management role and a bachelor’s degree or equivalent experience are preferred.

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 the front of the house and dining operations with a focus on safety, sanitation, and customer satisfaction.
• Develop and coach team members using Aramark's coaching model.
• Identify client needs and communicate progress to stakeholders.
• Ensure P&L statements are maintained and financial targets are met.
• Drive cost controls and productivity initiatives across operations.
• Oversee production, quality, and service standards to deliver a consistent dining experience.

Skills

Strong interpersonal skills

Customer service excellence

Team leadership

Education

Bachelor's degree or equivalent experience

Job description

Aramark is seeking a Food Service Manager to lead dining operations in a correctional setting, ensuring high-quality meals, safety, and adherence to client expectations. You will mentor staff, supervise daily service, and drive guest satisfaction while managing costs.

You will work with the Food Service Director, plan menus, manage P&L, and uphold sanitation standards. A minimum of 1 year in a management role and a bachelor’s degree or equivalent experience are preferred.