Food Operations Manager 3

Sodexo•New York, NY

3d•$89,250 - $115,500•Onsite

About The Position

The Food Operations Manager 3 is a senior on‑site leader for Sodexo’s White Label Corporate Services program in New York City, responsible for driving operational excellence across multiple dining service lines within a high‑visibility corporate environment. This role ensures that Sodexo’s elevated, brand‑neutral White Label experience is executed with precision, consistency, and a strong focus on hospitality. As the operational backbone of the account, the Food Operations Manager 3 oversees daily service delivery across café, catering, pantry, and specialty programs. Success in this role requires strong expertise in multi‑unit foodservice operations, service execution management, and team leadership. The manager ensures that all service lines meet Sodexo’s quality, safety, and brand standards while maintaining a seamless guest experience. The Food Operations Manager 3 partners closely with the General Manager, Executive Chef, and client stakeholders to support strategic initiatives, operational improvements, and innovation within the White Label program. This includes excellence in food safety compliance, labor and financial management, and client relationship support. The ideal candidate thrives in a fast‑paced corporate setting, brings strong operational discipline, and is committed to delivering a premium, modern workplace dining experience.

Requirements

Foodservice Operations Expertise — Strong background managing multi‑unit dining operations, including café, catering, pantry, and specialty service lines.
Front‑of‑House Leadership Skills — Proven ability to lead, coach, and motivate service teams to deliver premium hospitality in a fast‑paced corporate environment.
Financial & Labor Management Experience — Skilled in labor planning, scheduling, cost control, and supporting budget and P&L performance.
Food Safety & Compliance Knowledge — Solid understanding of HACCP, regulatory requirements, and Sodexo policies with a commitment to maintaining an audit‑ready operation.
Operational Excellence Mindset — Ability to uphold high standards in service execution, quality, consistency, and guest satisfaction across all service lines.
Strong Communication & Client Partnership — Effective communicator who collaborates well with the GM, Executive Chef, and client stakeholders to support service improvements and strategic initiatives.
Minimum Education Requirement - Bachelor’s Degree or equivalent experience
Minimum Management Experience - 3 years
Minimum Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Responsibilities

Oversee Daily Foodservice Operations — Lead service execution across café, catering, pantry, and specialty programs to deliver a seamless White Label dining experience.
Manage Multi‑Unit Service Lines — Coordinate operations across multiple outlets, ensuring consistency, efficiency, and adherence to Sodexo standards.
Drive Labor & Financial Performance — Support labor planning, scheduling, cost control, and budget management to meet financial targets.
Ensure Food Safety & Compliance — Maintain strict adherence to HACCP, regulatory requirements, and Sodexo policies, ensuring an audit‑ready environment.
Lead & Support Front‑of‑House Teams — Train, coach, and motivate service teams to deliver exceptional hospitality and a premium guest experience.
Partner With Culinary & Client Leadership — Collaborate with the GM, Executive Chef, and client stakeholders on service improvements, innovation, and operational initiatives.