Residential Dining Operations Lead

Aramark; Wilmington (NC); On-site; USD 48,000 - 75,000; Full time

Job summary

Aramark is seeking a Food Service Manager in Wilmington, NC to lead dining operations, drive customer satisfaction and ensure safe, high-quality food service. You will coach and develop staff, manage P&L aspects, and coordinate with clients to meet service level agreements.

The role requires strong leadership, communication and a hands-on approach to daily operations. Responsibilities include safety standards, planning team briefings, achieving financial targets, and ensuring a unified food

Qualifications

• Requires at least 1 year of experience in a management role.
• Bachelor's degree or equivalent experience preferred.
• Strong interpersonal skills and ability to maintain client/customer rapport.
• Ability to deliver excellent customer service using Aramark's service model.
• Ability to work with multiple departments to provide a unified food service experience.

Responsibilities

• Lead and develop dining operations and front-of-house activities.
• Identify client needs and communicate progress to the client.
• Maintain and review P&L statements and strive to achieve financial targets.
• Ensure food safety, sanitation, and compliance with policies.
• Plan daily team briefings and supervise production, quality and control.
• Collaborate with Food Service Director to lead the dining operation.

Skills

Leadership

Team management

Customer service

Interpersonal skills

Client relations

Communication

Education

Bachelor's degree or equivalent experience

Job description

Aramark is seeking a Food Service Manager in Wilmington, NC to lead dining operations, drive customer satisfaction and ensure safe, high-quality food service. You will coach and develop staff, manage P&L aspects, and coordinate with clients to meet service level agreements.

The role requires strong leadership, communication and a hands-on approach to daily operations. Responsibilities include safety standards, planning team briefings, achieving financial targets, and ensuring a unified food