Dining Services Manager: Lead Operations & Guest Experience

Aramark Corporation; Emmitsburg (MD); On-site; USD 55,000 - 73,000; Full time

Job summary

Aramark is seeking a Food Service Manager to develop and implement dining solutions, overseeing operations where customers order from a menu. The role emphasizes leadership, client communication, and achievement of financial targets in a dynamic dining environment.

The position involves coaching staff, ensuring safety and sanitation standards, managing P&L, and coordinating with other departments to deliver high-quality, cost-efficient service.

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 coach team members to meet performance objectives and client expectations.
• Identify client needs and communicate operational progress.
• Ensure completion and maintenance of P&L statements and deliver client and company financial targets.
• Drive productivity through efficient operations, cost controls, and profit management.
• Maintain a safe and healthy environment, following safety and wage/hour policies.
• Lead front-of-house dining operations and coordinate with the Food Service Director.

Skills

Strong interpersonal skills

Excellent customer service

Client rapport

Education

Bachelor's degree or equivalent experience

Job description

Aramark is seeking a Food Service Manager to develop and implement dining solutions, overseeing operations where customers order from a menu. The role emphasizes leadership, client communication, and achievement of financial targets in a dynamic dining environment.

The position involves coaching staff, ensuring safety and sanitation standards, managing P&L, and coordinating with other departments to deliver high-quality, cost-efficient service.