Food Operations Manager 1

Sodexo•Newark, NJ

2d•Onsite

About The Position

SodexoMAGIC, a joint Sodexo/Magic Johnson venture, is seeking a Food and Beverage Operations Manager 1 for their Delta Sky Club/Lounge at Newark International Airport (EWR). This role involves overseeing a staff of 25 hourly employees on the second shift (12 Noon start time), including supervisors, bartenders, food attendants, and custodial staff. The manager will be responsible for club/lounge operations, including labor cost management, scheduling, product ordering, inventory, training, service standards, financial reporting, and guest/client interaction. The position requires oversight of both front and back of house operations, food/bar/beverage service, and strong guest relations. The ideal candidate will have prior experience with hiring, training, and scheduling staff, monitoring service, and complying with Sodexo and airline client standards. Strong communication skills, flexibility, and adaptability in a fast-paced environment are essential. Paid airport parking is provided.

Requirements

Work history demonstrating strong leadership skills and the ability to work collaboratively with all levels of the organization.
Ability to manage multiple priorities.
Professional communication skills.
Passion for a high-level of customer service.
Flexibility to take on additional responsibilities as needed.
Working knowledge of automated food inventory, ordering, production, and management systems, as well as menu graphics programs.
Associate's Degree or equivalent experience.
2 years of management experience.
1 year of work experience in food or culinary services (restaurants, fast food, vending, catering, institutional services, mall food courts, etc.).

Responsibilities

Oversight of daily food operations and delivery of a high-quality product.
Achieve company and client financial targets and goals.
Develop and maintain client and customer relationships.
Motivate, coach, mentor, and develop frontline (hourly) staff.
Ensure Sodexo standards are met, including compliance with company food and physical safety programs.
Manage labor costs, scheduling, ordering product, inventory, training, service standards, and financial reporting.
Interact with guests and clients.
Oversee front and back of house operations, as well as food/bar/beverage service.