Food Service Operations Manager I

Nouria Energy Services•Townsend, GA

About The Position

The Kitchen Manager is responsible for the overall leadership and daily execution of the store’s foodservice operation. The role is accountable for foodservice sales and profitability while maintaining standards for food quality, food safety, customer service, cleanliness, operational execution, inventory management, and cost control. The Kitchen Manager builds, trains, develops, and motivates a high-performing foodservice team and fosters a positive, productive work environment. The position leads foodservice programs including made-to-order food, Nouria Kitchen, commissary and grab-and-go, bakery, coffee, fountain, slush, and other food and beverage offerings. It works with the Store Manager and leadership team to support the success of the location and delivers an exceptional customer experience through quality food, friendly service, clean facilities, and effective daily operations.

Requirements

ServSafe Manager Certification, or ability to obtain certification within the required timeframe.
Previous experience in a high-volume commercial kitchen, restaurant, convenience foodservice, or comparable food and beverage setting.
Strong leadership, communication, organizational, and people-development skills.
Passion for food quality and delivering an excellent customer experience.
Strong understanding of food safety and sanitation practices.
Ability to manage inventory, ordering, food cost, waste, and production.
Ability to work effectively in a fast-paced environment, troubleshoot minor operational issues, and manage multiple priorities.
Basic computer and technology skills.
Ability to work a flexible schedule based on business needs.
Ability to stand and walk for prolonged periods and perform repetitive food-preparation and kitchen tasks.
Ability to bend, reach, twist, push, pull, and lift or carry up to 50 pounds when required.
Ability to safely operate commercial kitchen and foodservice equipment and access kitchen, storage, cooler, freezer, and store areas.
Ability to work in conditions that may include heat, cold, moisture, and temperature changes associated with commercial kitchen operations.

Nice To Haves

Previous leadership or supervisory experience in a foodservice environment is strongly preferred.

Responsibilities

Lead the daily operation and execution of assigned foodservice areas and actively lead the team during peak periods.
Ensure menu items meet Nouria recipes, specifications, portion standards, and quality expectations; keep food fresh, stocked, attractively merchandised, and available during required dayparts.
Organize foodservice shifts, assign responsibilities based on business needs, and maintain a clean, organized, professional kitchen where procedures are consistently followed.
Recruit, train, coach, motivate, and develop foodservice team members; communicate expectations, provide feedback, recognize performance, and address development needs.
Ensure team members receive appropriate training in foodservice, equipment, food safety, and operations, and lead by example in demonstrating Nouria standards and values.
Own food quality and food safety, including cooking, holding, cooling, reheating, labeling, date coding, storage, rotation, shelf-life procedures, temperature monitoring, and accurate documentation.
Ensure equipment, utensils, preparation areas, coolers, freezers, and food-contact surfaces are cleaned and sanitized; promptly address food-safety or product-quality concerns and support compliance with health regulations.
Drive foodservice sales through availability, presentation, quality, and customer engagement; execute promotions, limited-time offers, merchandising initiatives, and new product introductions.
Manage foodservice ordering, inventory, counts, and audits accurately and on time; monitor food cost, waste, spoilage, shrink, and lost sales, using production planning and sales trends to reduce waste.
Identify opportunities to improve sales, profitability, product mix, and operational efficiency; maintain appropriate supplies and foodservice materials.
Greet customers warmly, ensure food is served quickly, accurately, and attractively, suggest relevant additional purchases and promotions, and respond professionally to customer questions or concerns.
Maintain a clean, safe, organized, and attractive foodservice environment; train employees on equipment operation and safety procedures, inspect for hazards, and initiate corrective action.
Report workplace accidents, injuries, incidents, illnesses, equipment concerns, and repair needs in accordance with company procedures.
Ensure environmental, chemical-handling, hazardous-material, safety, and security procedures are followed.
Partner with the Store Manager and leadership team to support overall location success.