On-Site Food Service Operations Leader

Premier Global Links LLC; Baltimore, Northern (MD, KY); Hybrid; USD 70,000 - 110,000; Full time

Benefits offered by this job

Medical, dental, and vision coverage

Wellness programs

401(k) with matching contributions

Paid time off and holidays

Career development opportunities

Tuition reimbursement

Job summary

Premier Global Links LLC is seeking a Food Service Operations Manager to lead on-site dining operations, ensuring high-quality food service, safety, and guest experiences in a fast-paced, high-volume environment.

The role focuses on team leadership, performance management, client relationships, and executing service standards while driving continuous improvement and collaboration with culinary and facilities teams.

Qualifications

• Bachelor’s degree or equivalent experience.
• 3+ years of management experience.
• 3+ years of food service or hospitality experience.
• Experience leading on-site food service teams.
• Knowledge of HACCP and regulatory requirements.
• Experience in high-volume dining environments.
• Ability to manage priorities and teams in a fast-paced environment.

Responsibilities

• Lead on-site food service operations and ensure quality.
• Manage, train, and develop food service employees.
• Set priorities, allocate resources, and drive performance.
• Support hiring, evaluations, and development.
• Monitor food safety, sanitation, and service standards.
• Maintain client relationships and ensure service commitments.
• Collaborate with culinary, facilities, and other teams.

Skills

Communication

Leadership

Organizational skills

Problem solving

Education

Bachelor’s degree

Job description

Premier Global Links LLC is seeking a Food Service Operations Manager to lead on-site dining operations, ensuring high-quality food service, safety, and guest experiences in a fast-paced, high-volume environment.

The role focuses on team leadership, performance management, client relationships, and executing service standards while driving continuous improvement and collaboration with culinary and facilities teams.