Senior Food Service Operations Manager

Abronyx; Lancaster (Lancaster County); On-site; USD 90,000 - 120,000; Full time

Benefits offered by this job

Health insurance

Job summary

Abronyx is seeking an experienced Senior Food Service Operations Manager to oversee large-scale, high-volume dining operations across one or more locations in Lancaster County. You will drive operational excellence, financial performance, regulatory compliance, and client satisfaction while leading and developing high-performing teams.

In this role, you will manage budgets, monitor KPIs, implement process improvements, and collaborate with clients and senior leadership to meet service standards

Qualifications

• Bachelor's degree or equivalent required.
• Minimum 5 years of management experience in large-scale food service.
• Strong financial, analytical and problem-solving skills.
• Proven ability to lead multi-unit teams and ensure service excellence.

Responsibilities

• Oversee daily food service operations across locations with focus on quality, efficiency and customer satisfaction.
• Establish standards for food quality, sanitation, safety and regulatory compliance.
• Develop strategies to improve operational efficiency, productivity and service performance.
• Monitor KPIs and take corrective actions to meet goals.
• Lead staffing, performance evaluations and workforce planning.

Skills

Leadership

Financial management

Quality control

Regulatory compliance

Client relations

Team development

Education

Bachelor's degree

Job description

We are seeking an experienced and results-driven Senior Food Service Operations Manager to oversee large-scale, high-volume food service operations. This leadership position is responsible for operational excellence, financial performance, employee development, regulatory compliance, and client satisfaction across one or multiple locations.

The ideal candidate is a strategic, hands-on leader with proven experience managing complex food service environments, developing high-performing teams, and driving continuous operational improvement.

Key Responsibilities

Operations & Service Excellence

• Oversee daily food service operations across one or multiple locations, ensuring consistent quality, efficiency, and customer satisfaction.
• Establish and maintain operational standards related to food quality, service delivery, sanitation, safety, and regulatory compliance.
• Develop and implement strategies to improve operational efficiency, productivity, and overall service performance.
• Monitor key performance indicators (KPIs) and implement corrective actions to meet operational goals.
• Ensure consistent execution of organizational policies, procedures, and service standards.

Leadership & Team Development

• Lead, mentor, and develop management teams and frontline employees.
• Oversee staffing, hiring, performance evaluations, employee development, and workforce planning.
• Foster a culture of accountability, collaboration, employee engagement, and continuous improvement.
• Establish performance expectations and provide coaching to support professional growth.
• Collaborate with cross-functional departments to align operational priorities with business objectives.

Financial & Business Management

• Manage operating budgets, financial forecasts, labor expenses, and overall financial performance.
• Analyze profit and loss (P&L) statements to identify cost-saving and operational improvement opportunities.
• Monitor food costs, labor productivity, inventory, and resource utilization.
• Develop strategies to achieve financial targets while maintaining service quality.
• Support long-term business planning and operational growth initiatives.

Client & Stakeholder Relations

• Build and maintain strong relationships with clients, senior leadership, and key business stakeholders.
• Serve as a primary operational contact, addressing client needs and resolving service concerns.
• Collaborate with stakeholders to identify opportunities for service enhancements and business growth.
• Lead operational reviews, communicate performance results, and implement improvement plans.
• Ensure client expectations and contractual service standards are consistently achieved.

Required Qualifications

• Bachelor's degree or equivalent combination of education and relevant experience.
• Minimum 5 years of management experience, preferably within large-scale food service operations.
• 4–5 years of related food service industry experience.
• Demonstrated success leading high-volume or multi-unit food service operations.
• Strong financial management skills, including budgeting, forecasting, cost control, and P&L oversight.
• Experience supervising managers and large operational teams.
• Knowledge of food safety regulations, sanitation requirements, and operational compliance.
• Proven ability to build strong client relationships and influence senior stakeholders.
• Excellent leadership, communication, analytical, and problem-solving skills.
• Ability to manage competing priorities in a fast-paced, service-driven environment.

Preferred Qualifications

• Experience managing multiple food service locations or large, complex operations.
• Background in contract food service management, corporate dining, healthcare dining, higher education, or institutional food service.
• Demonstrated success improving profitability, employee retention, operational efficiency, and customer satisfaction.
• Experience implementing operational improvement initiatives across multiple departments or locations.
• Strong understanding of workforce planning, labor management, and service quality metrics.