Food Service Manager

NEXDINE Hospitality•New York, NY

About The Position

The Food Service Manager plans, organizes, and directs the Dining Services Department to provide residents with a high-quality dining program. The manager develops, maintains, and implements policies and procedures for food preparation and service, and supervises food service staff. The role supports day-to-day dining operations, customer service, regulatory compliance, purchasing and inventory, production planning, staffing, payroll, equipment maintenance, operational records, and resident engagement. It also assists with departmental budgeting, cost control, forecasting, financial reporting, and achievement of financial and P&L objectives. The manager helps recruit, onboard, train, coach, evaluate, and manage team members; supports culinary operations and menu planning; and helps ensure consistent food quality, presentation, cleanliness, and hospitality. The position works in both kitchen and office environments and may involve exposure to heat, steam, fire, and noise.

Requirements

High school diploma or equivalent.
1–3 years of experience in food service management.
A minimum of 5–7 years of cooking experience in the hospitality field.
ServSafe Certification.
Choke Safety Certification.
Allergen Awareness Certification (MA).
Communication proficiency.
Customer/client focus.
Ability to coach and develop others.
Problem-solving and analysis skills.
Ability to work under pressure.

Nice To Haves

Culinary degree and/or Certified Dietary Manager (CDM).
Culinary school certificate or degree.
Microsoft Office Suite.

Responsibilities

Assist in managing daily dining services to ensure efficient, high-quality operations and exceptional customer service.
Maintain positive relationships with clients, residents, vendors, and community partners.
Ensure compliance with company policies, client requirements, and applicable health, sanitation, safety, and other regulations.
Inspect work areas, equipment, and supplies for quality, safety, and sanitation compliance.
Coordinate purchasing, receiving, inventory management, and quality control for food, supplies, and equipment.
Arrange equipment maintenance and repairs as needed.
Assist with production planning, scheduling, staffing, and payroll processing.
Promote proper food handling, sanitation, uniform standards, and workplace safety.
Maintain operational records, production reports, and required documentation.
Support marketing and resident engagement initiatives and maintain resident rights and a welcoming dining experience.
Assist with managing food, labor, supplies, uniforms, equipment, and other controllable expenses within budget guidelines.
Support preparation, monitoring, and analysis of departmental budgets and capital expenditures.
Assist with forecasting, financial reporting, inventory control, and operational recordkeeping.
Monitor inventory and purchasing practices to reduce waste and improve cost efficiency.
Assist with menu pricing and cost analysis and support departmental financial and P&L objectives.
Assist with recruiting, interviewing, hiring, onboarding, training, coaching, evaluating, corrective action, and separation of team members.
Supervise daily staff activities and help ensure adequate staffing levels.
Foster teamwork, accountability, employee development, and a positive collaborative work environment.
Identify training needs, coach team members, and support their professional growth.
Support culinary operations to maintain food quality, presentation, and service standards.
Assist with menu planning, including seasonal menus, nutritional considerations, and resident preferences.
Ensure dining rooms, serving areas, and food displays are clean, attractive, and maintained.
Ensure staff understand menus, daily specials, and resident service expectations.
Demonstrate proficiency in food preparation, service techniques, and safe kitchen-equipment operation.
Perform other duties as assigned.