Workplace Dining Manager — Stock Options

Fooda; Dallas (TX); On-site; USD 70,000 - 80,000; Full time

Benefits offered by this job

Stock options

Health, dental and vision insurance

401k with company match

Paid maternity and parental leave

Flexible spending accounts

Company laptop

Daily subsidized lunch

Job summary

Fooda in Dallas, TX is seeking a Dining Manager to lead the day-to-day operations of a Fooda Dining Hall location onsite. You will manage staff, ensure service standards, and coordinate multi-station operations, with a focus on delivering a superior customer experience.

The ideal candidate has 5–8 years in large food service, a Bachelor's degree, is highly organized, and can work independently with an entrepreneurial mindset. Weekend flexibility is required.

Qualifications

• Bachelor’s degree plus 5–8 years relevant experience in large food service.
• Strong customer service and relationship-building skills.
• Able to manage daily operations and staff scheduling.
• Onsite role in Dallas, Monday–Friday with weekend flexibility.

Responsibilities

• Oversee day-to-day operations of a single-unit location.
• Ensure consistent Fooda service experience for all customers.
• Monitor setup, restock and breakdown of cafeteria daily.
• Oversee restaurant arrivals and setup, uphold service/sanitation standards.
• Manage inventory and ordering of grab-and-go products and beverages.
• Bi-monthly inventory and P/L accountability.
• Ensure correct checkout and charging for goods.
• Update and maintain POS software and database daily.
• Recruit, schedule, and train hourly staff.
• Weekly accounting entries into Fooda systems.
• Escalate issues to Director as needed.

Skills

Customer service

Relationship building

Organized

Entrepreneurial mindset

Problem solving

Food service experience

Education

Bachelor’s degree

Tools

POS software

Inventory systems

Job description

Fooda in Dallas, TX is seeking a Dining Manager to lead the day-to-day operations of a Fooda Dining Hall location onsite. You will manage staff, ensure service standards, and coordinate multi-station operations, with a focus on delivering a superior customer experience.

The ideal candidate has 5–8 years in large food service, a Bachelor's degree, is highly organized, and can work independently with an entrepreneurial mindset. Weekend flexibility is required.