Food Service Operations Manager

Wynen's; Kearney (NE); On-site; USD 55,000 - 90,000; Full time

Job summary

Wynen's is seeking a Food Operations Manager to lead daily food service operations at a client site within the accommodation and food services sector. You will manage frontline teams, oversee production and inventory, and ensure adherence to safety, quality, and client standards.

You will partner with clients and internal leadership to analyze performance, drive continuous improvements, and foster a diverse, high-performing team focused on guest satisfaction and operational excellence.

Qualifications

• Experience leading frontline food service teams.
• Strong focus on safety, quality and sanitation.
• Ability to analyze performance data and drive continuous improvements.

Responsibilities

• Lead daily food service operations at a client site.
• Coach frontline teams to deliver exceptional service.
• Oversee food production, inventory control, and food cost management.
• Support menu execution and maintain operational quality.
• Uphold food safety, cleanliness, and sanitation requirements.
• Partner with clients and leadership to analyze performance results.
• Identify opportunities, implement improvements, and drive efficiency.
• Promote diversity, inclusion, and team development.

Skills

People management

Operational leadership

Food cost & inventory oversight

Guest-service focus

Safety & quality

Job description

Food Operations Manager

Lead daily food service operations at a client site in the accommodation and food services sector, ensuring high-quality guest experiences and adherence to company standards.

• Manage and coach frontline teams to deliver exceptional service
• Oversee food production, inventory control, and food cost management
• Support menu execution and maintain operational quality
• Uphold food safety, cleanliness, and overall sanitation requirements
• Partner with clients and internal leadership to analyze performance results
• Identify opportunities, implement continuous improvements, and drive efficiency
• Promote a culture of diversity, inclusion, and team development
• Advance operational performance while contributing to a global organization

Key qualifications/skills:

strong people management, operational leadership, food cost and inventory oversight, guest-service focus, and commitment to safety and quality.