Corporate Dining Operations Manager

Tres LA Group•Los Angeles, CA

4d•$100,000 - $110,000•Onsite

About The Position

Très LA Group is seeking an experienced Corporate Dining Operations Manager to lead and elevate a premier food service account for one of the world’s most renowned tech companies. This role is ideal for a hospitality-driven leader who thrives in a fast-paced, high-pressure environment, excels in operational strategy, and is passionate about creating exceptional dining experiences through teamwork. The ideal candidate is someone who can handle criticism with grace, pivot quickly, and maintain absolute professionalism under pressure. As the key liaison between Très LA Group and our corporate client, you’ll oversee a state-of-the-art cafeteria in Playa Vista, managing a large team while ensuring every detail meets the highest standards of service and execution.

Requirements

5-8 years of experience in food service management, overseeing FOH, BOH, and Admin operations, preferably as a Restaurant GM.
Strong financial acumen and tech-savviness.
Exceptional public speaking and leadership skills with a client-facing approach.
A professional yet approachable demeanor with a commitment to excellence.
Proactive – Anticipates needs and takes initiative.
Adaptable – Thrives in fast-moving, ever-changing environments.
Highly Organized & Detail-Oriented – Balances multiple priorities flawlessly.
Resilient Under Pressure – Keeps composure in high-stakes situations.
A Natural Leader – Fosters a positive, motivated team culture.
A Relationship-Builder – Communicates effectively with clients and staff.

Responsibilities

Manage our most prominent client relationship with daily interactions—taking feedback, handling challenges, and always responding with poise and precision.
Lead the partnership between Très LA Group and the client, ensuring the highest levels of satisfaction and operational excellence.
Oversee daily cafeteria operations, including breakfast, lunch, and corporate catering services.
Be actively engaged on the floor, ensuring high service standards, poise, and etiquette.
Conduct kitchen inspections to maintain rigorous safety and sanitation standards in compliance with client and company protocols.
Create, develop, and improve standard operating procedures for all areas of food service.
Manage and mentor a team of around 30 staff, including managers, FOH, and BOH staff.
Act as a pillar of support for the management team, providing guidance, mentorship, and problem-solving.
Ensure strict adherence to client-specific food service systems and reporting requirements.
Compile and present reports on Google Sheets, providing weekly, monthly, and quarterly operational insights.
Lead project management on rollouts and new initiatives to ensure smooth execution.
Foster collaboration through daily meetings with the client’s Executive Chefs and key stakeholders.
Problem-solve with confidence, addressing operational challenges with professionalism and efficiency.