Dining Services Operations Leader

Aramark; Greensboro (NC); On-site; USD 55,000 - 75,000; Full time

Job summary

Aramark is seeking a Food Service Manager to lead dining operations and drive customer-focused solutions. The role oversees daily management of a dining facility, ensuring service quality, safety, and profitability in alignment with client expectations.

You will develop teams, manage client relationships, and monitor financial performance while maintaining high standards of operation and customer satisfaction across the dining program.

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 with Aramark's coaching model to engage and develop team members.
• Identify client needs and communicate operational progress.
• Ensure completion and maintenance of P&L statements and deliver financial targets.
• Bring value through efficient operations, cost controls, and profit management.
• Maintain a safe and healthy environment; follow safety, health, wage, and hour policies.
• Lead the front of the house in conjunction with the Food Service Director; coordinate food service activities to deliver a finished product.

Skills

Leadership

Client relations

Financial management

Team supervision

Communication

Education

Bachelor's degree or equivalent experience

Job description

Aramark is seeking a Food Service Manager to lead dining operations and drive customer-focused solutions. The role oversees daily management of a dining facility, ensuring service quality, safety, and profitability in alignment with client expectations.

You will develop teams, manage client relationships, and monitor financial performance while maintaining high standards of operation and customer satisfaction across the dining program.