Food Service Manager

About the role

The Food Service Manager will lead the daily operations of the food service department, ensuring high‑quality service and compliance with safety standards. This role involves coordinating with kitchen staff, managing inventory, and driving initiatives to enhance the customer experience.

Key responsibilities

• Oversee daily food service operations, maintaining efficiency and quality.
• Develop, implement, and monitor food safety and sanitation standards.
• Manage inventory, place orders, and ensure proper stock levels.
• Train, schedule, and supervise staff to achieve optimal performance.
• Collaborate with chefs to plan menus and estimate food and beverage costs.
• Address customer complaints promptly and effectively.
• Design strategies to improve service efficiency and overall customer experience.
• Monitor financial performance, including budgeting, forecasting, and cost control.
• Ensure compliance with health, safety, and relevant regulatory requirements.

Required profile

• 3‑5 years of experience in food service management or a similar managerial role.
• Proven leadership and team‑management abilities.
• Strong problem‑solving and customer‑service skills.
• Ability to thrive in a fast‑paced environment and handle multiple tasks.
• High school diploma or equivalent; hospitality or culinary degree is a plus.
• Food safety or sanitation certification preferred.

Required skills

• Proficiency in Microsoft Office Suite.
• Experience with point‑of‑sale (POS) systems.