Front-of-House Dining Manager

ARAMARK; Mesquite (TX); On-site; USD 46,000 - 68,000; Full time

Job summary

Aramark in the United States seeks a Food Service Manager to oversee dining operations, develop teams, and meet client needs with strong service and financial results. The role requires managing daily front-of-house activity, ensuring safety and sanitation, and maintaining high levels of customer satisfaction.

The ideal candidate has at least 1 year in a management role, strong interpersonal skills, and the ability to coordinate with multiple departments to deliver a unified dining experience.

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 client and customer rapport for mutual business value.
• Ability to demonstrate excellent customer service using Aramark's service model.
• Ability to coordinate with other departments for a unified dining experience.
• Lifting up to 50 lb. and stand for extended periods.

Responsibilities

• Lead and develop team members using Aramark's coaching model.
• Ensure safety and sanitation standards across operations.
• Identify client needs and communicate progress.
• Manage P&L statements and deliver financial targets.
• Drive efficiency with cost controls and profit management.
• Plan daily team briefings and ensure training.
• Coordinate front-of-house operations with the Food Service Director.
• Uphold compliance with safety, wage and hour policies.

Skills

People management

Customer service

Team leadership

Interpersonal skills

Education

Bachelor's degree or equivalent

Job description

Aramark in the United States seeks a Food Service Manager to oversee dining operations, develop teams, and meet client needs with strong service and financial results. The role requires managing daily front-of-house activity, ensuring safety and sanitation, and maintaining high levels of customer satisfaction.

The ideal candidate has at least 1 year in a management role, strong interpersonal skills, and the ability to coordinate with multiple departments to deliver a unified dining experience.