Food Operations Manager 3

Sodexo•CAMP PENDLETON, CA

1d•$81,685 - $105,710•Onsite

About The Position

Creating solutions for everything from dining and nutrition to facilities maintenance and rehabilitative services, Sodexo partners with government agencies and military organizations to improve people’s quality of life and make a positive impact. Sodexo is seeking a strong Food Service Operations Manager 3 for the United States Marine Corps at Camp Pendleton located in Oceanside, CA. The Operations Manager will report directly to the General Manager and will be responsible for day-to-day oversight of all culinary operations for one of it's Mess Halls.

Requirements

3-5 years operational management experience in a high-volume food service dining environment.
People person with a strong focus on maintaining positive client relations.
Solid manager/leader who is perceptive and has attention to details that make a difference – quality and presentation of food – customer service.
Service focused – including providing excellent customer service in a welcoming dining environment.
Proficient in use of online Food Management Systems for menu/recipe planning, ordering and inventory.
Proven financial acumen/success: Food costs/ labor costs, budgets.
Work history demonstrating strong employee engagement and leadership skills.
Previous supervisory experience.
Ability to work collaboratively.
Strong background in safety and sanitation compliance.
High volume food service experience.
Professional communication skills.
Passion for a high level of customer service.
Bachelor’s Degree or equivalent experience.
3 years minimum management experience.
3 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

Contract food service experience.
Experience managing staff in a union environment.
Food service experience in a high-end establishment.

Responsibilities

Day-to-day oversight of all culinary operations for one of its Mess Halls.
Maintaining positive client relations.
Ensuring quality and presentation of food.
Providing excellent customer service in a welcoming dining environment.
Menu/recipe planning, ordering and inventory using online Food Management Systems.
Managing food costs and labor costs.
Managing budgets.
Employee engagement and leadership.
Supervising staff.
Working collaboratively.
Ensuring safety and sanitation compliance.
Managing staff in a union environment (preferred).
Managing multiple priorities.
Prioritizing tasks.
Taking on additional responsibilities as needed.