Food Operations Leader - High-Volume Dining & Client Success

Sodexo; Roseland (NJ); Hybrid; USD 65,000 - 84,000; Full time

Benefits offered by this job

Medical, Dental, Vision Care and Welll

401(k) Plan with Matching

Paid Time Off and Holidays

Career Growth & Tuition Reimbursement

Job summary

Sodexo is seeking a Food Operations Manager 2 to lead dining operations at ADP locations in Roseland and Parsippany, NJ with occasional travel to Chelsea, NY. You will partner with the Area General Manager to drive guest satisfaction, marketing, inventory, and daily operations, acting as a hands-on leader during peak service to deliver exceptional food and hospitality experiences.

Accountable for managing people, setting direction, and deploying resources, this role emphasizes performance

Qualifications

• Experience leading, training, and developing on-site food service teams.
• Knowledge of HACCP standards, regulatory compliance, and high-volume dining environments.
• Hospitality-focused approach centered on service quality and customer experience.
• Experience planning and executing operational and strategic initiatives aligned with client goals.
• Creative mindset supporting culinary innovation, sustainability, and team engagement.

Responsibilities

• Oversee on-site food service operations and drive guest satisfaction and client outcomes.
• Lead a high-performing team, manage staff performance, and ensure safety and quality standards.
• Partner with clients and Area GM to align operations with contract goals and budgets.
• Drive continuous improvement, sustainability initiatives, and service excellence.

Skills

Leadership

HACCP knowledge

Hospitality focus

Operations planning

Culinary innovation

Education

Associate degree or equivalent experience

Tools

-

Job description

Sodexo is seeking a Food Operations Manager 2 to lead dining operations at ADP locations in Roseland and Parsippany, NJ with occasional travel to Chelsea, NY. You will partner with the Area General Manager to drive guest satisfaction, marketing, inventory, and daily operations, acting as a hands-on leader during peak service to deliver exceptional food and hospitality experiences.

Accountable for managing people, setting direction, and deploying resources, this role emphasizes performance