Dining Services Manager | Lead Operations & Guest Experience

Aramark; Starke (FL); On-site; USD 42,000 - 56,000; Full time

Job summary

Aramark is seeking a Food Service Manager in Starke, FL to lead dining operations, develop menus to meet customer tastes, and ensure quality service. You will manage front-of-house and kitchen activities, coordinate with the Food Service Director, and drive daily execution.

Responsibilities include coaching staff, maintaining safety and sanitation, meeting financial targets, and delivering a positive dining experience for clients and customers.

Qualifications

• 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.

Responsibilities

• Lead and develop dining operations, ensuring high-quality food and service.
• Coach and develop team members; conduct daily team briefings.
• Monitor safety, sanitation, and compliance with regulations.
• Identify client needs and communicate progress; manage client relationships.
• Oversee P&L statements and drive financial targets; manage costs and margins.
• Ensure productivity with cost controls and labor initiatives; train staff accordingly.
• Supervise production, quality, and service delivery to customers.
• Lead front-of-house operations in cafeteria/residential dining settings with the Food Service Director.

Skills

Restaurant management

Customer service

Team leadership

Operations

P&L

Education

Bachelor's degree or equivalent experience

Job description

Aramark is seeking a Food Service Manager in Starke, FL to lead dining operations, develop menus to meet customer tastes, and ensure quality service. You will manage front-of-house and kitchen activities, coordinate with the Food Service Director, and drive daily execution.

Responsibilities include coaching staff, maintaining safety and sanitation, meeting financial targets, and delivering a positive dining experience for clients and customers.