Dining Services Manager - Lead Front-of-House & Team Growth

Aramark; Tampa (FL); Sur place; USD 50 000 - 65 000; Plein temps

Résumé du poste

The LifeWorks Restaurant Group, part of Aramark, is seeking a Food Service Manager to oversee dining operations, lead front-of-house teams in Cafeteria/Residential Dining Facility, and implement customer-focused dining solutions.

Responsibilities include coaching and developing staff, ensuring safety and sanitation, managing client and financial targets, planning daily briefings, and coordinating with other departments to deliver a unified food service experience.

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.

Responsabilités

• Lead and develop the dining team using Aramark coaching model.
• Ensure safety and sanitation standards are met.
• Manage client expectations and financial targets.
• Plan and lead daily team briefings.
• Coordinate with other departments for a unified food service experience.

Connaissances

Leadership

Coaching

Customer service

Interpersonal skills

Communication

Formation

Bachelor's degree

Equivalent experience

Description du poste

The LifeWorks Restaurant Group, part of Aramark, is seeking a Food Service Manager to oversee dining operations, lead front-of-house teams in Cafeteria/Residential Dining Facility, and implement customer-focused dining solutions.

Responsibilities include coaching and developing staff, ensuring safety and sanitation, managing client and financial targets, planning daily briefings, and coordinating with other departments to deliver a unified food service experience.