Office Dining Program Manager

Fooda; San Francisco (CA); On-site; USD 110,000 - 120,000; Full time

Benefits offered by this job

Competitive salary + stock options

Health, dental & vision insurance

401k with company match

Paid maternity & parental leave

Flexible spending accounts

Company-issued laptop

Daily subsidized lunch

Challenging work experience

Job summary

Fooda is seeking a Dining Manager in San Francisco to lead a single-unit dining location. You will oversee day-to-day operations, ensure top-tier service, and maintain Fooda standards across all stations while managing inventory, staff, and daily financials.

The role requires a Bachelor’s degree with 5–8 years of related experience in large-scale food service or enterprise catering, and a proactive, organized, entrepreneurial mindset to drive continuous improvement.

Qualifications

• Bachelor’s degree required and 5–8 years of relevant experience preferred in large food service or enterprise catering.
• Strong emphasis on customer service, relationship building and operational excellence.
• Ability to work independently with an entrepreneurial mindset and take initiative.

Responsibilities

• Oversee day-to-day operations of a single-unit Fooda dining location with multiple stations.
• Ensure the service experience meets Fooda standards for all customers.
• Monitor setup, restock and breakdown of cafeteria daily and maintain sanitation standards.
• Manage inventory, ordering of grab-and-go items, beverages and snacks.
• Handle weekly accounting entries and live data in Fooda systems; assist with P/L accountability.
• Recruit, schedule and train hourly staff; escalate issues to director when needed.

Skills

Customer service

Relationship building

Organized

Entrepreneurial mindset

Independent worker

Problem solving

Education

Bachelor’s degree

Job description

Fooda is seeking a Dining Manager in San Francisco to lead a single-unit dining location. You will oversee day-to-day operations, ensure top-tier service, and maintain Fooda standards across all stations while managing inventory, staff, and daily financials.

The role requires a Bachelor’s degree with 5–8 years of related experience in large-scale food service or enterprise catering, and a proactive, organized, entrepreneurial mindset to drive continuous improvement.