Food Operations Manager 2

Sodexo Careers•New Paltz, NY

1d•Onsite

About The Position

Sodexo's Campus Segment at The State University of New York at New Paltz (SUNY New Paltz) is seeking a Food Operations Manager 2 to oversee all aspects of campus dining operations. SUNY New Paltz, a historic and vibrant public college located in the Hudson Valley, traces its roots to 1828 and is one of only four SUNY institutions located in the New York metropolitan area. This leadership role reports directly to the General Manager and serves as second-in-command, stepping in during the GM’s absence. With a managed volume exceeding $14 million annually, the Food Operations Manager will oversee residential dining, high-volume retail, catering, the on-campus bakery, and the Bake/Coffee Shop. This position is highly focused on service excellence, team development, financial performance, and client satisfaction. The successful candidate will lead a team of 3 salaried managers and 50+ hourly staff, while also supporting a large student workforce of 100+ during the academic year.

Requirements

Proven experience in college/university dining operations, particularly in resident dining
Strong leadership and management skills with experience guiding large teams
Demonstrated success in cost controls, budgeting, and financial performance
Knowledge of food safety and physical safety protocols
Exceptional customer service and client relations skills
Passion for team building, mentoring, and professional development
Associate's Degree or equivalent experience
2 years minimum management experience
2 years minimum functional experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Nice To Haves

Union experience is a plus

Responsibilities

Provide strategic and hands-on leadership across residential dining, bakery, and retail operations
Ensure exceptional service standards and a positive dining experience for students, faculty, and guests
Lead, coach, and develop salaried and hourly teams, fostering a culture of collaboration, accountability, and continuous improvement
Maintain compliance with food safety and physical safety programs
Manage purchasing, food and labor cost controls, and budget adherence
Partner with Human Resources to uphold standards in performance management, training, and team development
Act as a primary point of contact for client engagement and issue resolution