Food Service Operations Manager

SSA Group, LLC•New Orleans, LA

5d•$60,000 - $65,000

About The Position

SSA Group is hiring a Food Service Operations Manager at Audubon Aquarium. Reporting to the General Manager, this role is responsible for the day-to-day functions of food services and programs, with a particular focus on front-of-house operations. The manager leads and develops the department's team, oversees training, and works with the Executive Chef on food programs, quality, maintenance, and daily operations. The role also supports the Director of Food Service Operations and partners with the client to deliver a consistent, high-quality guest experience. The manager oversees operational systems, staffing and schedules, cash handling and POS functionality, invoices, payroll, inventory, merchandising, financial forecasts, and controllable profit within established guidelines. They help plan upcoming seasons and food concepts, maintain facility cleanliness and equipment, and ensure compliance with company policies and applicable laws. The role promotes an inclusive, supportive workplace and supports sustainability, conservation, and community engagement efforts. This is a full-time, exempt position. The work may require varied hours and days, including nights, weekends, and holidays, as needed. The position requires standing for extended periods and moving or handling boxes weighing up to 35 pounds as needed.

Requirements

At least two years of Operations Manager experience, dependent on sales; additional experience may be applicable.
ServSafe certification or food handling certification.
Must be at least 18 years old.
Strong interpersonal and communication skills, including the ability to communicate with clients, the General Manager, and headquarters personnel.
Proven leadership skills and an understanding of team building, development, and partnership building.
Strong problem-solving and decision-making skills, with the ability to stay organized.
Financial management, merchandising, analytical, planning, and leadership skills.
Ability to remain flexible in a fast-paced environment.
Computer knowledge and skills sufficient for basic office functions.
Physical ability to stand for extended periods and move and handle boxes weighing up to 35 pounds as required.
Ability to work varied hours and days, including nights, weekends, and holidays, as needed.

Responsibilities

Lead and motivate staff to exceed customer and client expectations.
Recruit, hire, integrate, supervise, evaluate, develop, coach, document, and manage exits for department team members.
Develop the department leadership team through positive coaching and challenging opportunities.
Oversee food service training and staff integration according to the onsite handbook and established expectations.
Maintain a clean, safe, and organized work environment.
Manage operations in accordance with applicable local, state, and federal laws.
Work with the Executive Chef on food program execution, quality, and daily oversight.
Maintain a close working relationship with client staff.
Uphold company policies and procedures and set expectations for the department under 452 Hospitality.
Ensure cash-handling procedures are followed and troubleshoot and maintain POS functionality.
Develop and implement operational systems, processes, and policies in support of organizational, client, and company needs.
Participate in seasonal planning for food concepts, equipment needs, and operational excellence.
Oversee day-to-day food service functions and programs, with a focus on front-of-house operations.
Coordinate equipment maintenance schedules with the Executive Chef and provide safety training in lifting, carrying, hazardous materials, chemical control, and basic first aid.
Facilitate facility and equipment maintenance and repairs.
Support the Director of Food Service Operations in food department operations, including inventory processes.
Process invoices and coordinate with the office team to ensure vendors are paid within terms.
Maintain consistency and quality across operations and plan menus based on market trends, customer preferences, and nutritional considerations.
Ensure staff complete SSAfety training upon hire.
Respond to guest needs and resolve complaints effectively.
Maintain quality and facility cleanliness.
Support financial forecasts, information flow and management, business processes, and organizational planning.
Manage merchandising to support consistency, impulse sales, and per-capita spending.
Manage payroll and controllable profit within guidelines, meeting payroll budget expectations through strategic coverage and on-call shifts.
Schedule staffing levels in accordance with budget and business forecasts.
Set an example and work toward sales, per-capita, and controllable-budget goals.
Promote an inclusive and supportive approach within the unit and brand team, and help remove barriers and support team members' growth.
Support sustainability and conservation efforts and educate unit staff about their application.
Support community engagement and giving-back efforts through hiring and activities.
Perform other tasks as necessary.

Benefits

$75 monthly cell phone stipend.
Flexible time off with no accruals; employees are encouraged to schedule time off as needed within business scope.
Medical, dental, vision, life insurance, and other voluntary benefits for employees and their families; employee premiums apply.
401(k) program with a 15% company match, subject to eligibility requirements.
Employer-sponsored short-term and long-term disability, with scaled-salary pay following submission and approval of leave.
Paid parental leave for birthing parents, covering up to 6–8 weeks based on the birthing event.
Up to 120 hours of paid leave for qualifying reasons, including parental bonding and serious family medical conditions.
Up to five days of paid bereavement leave.
On-demand pay access to a portion of earned wages before payday.
Meal plan and employee discounts where applicable.
Paid sick leave in accordance with applicable state and local laws.