Food Service Operations Manager

SSA Group•Milwaukee, WI

About The Position

The Food Service Operations Manager is responsible for the day-to-day functions of all food services and programs, with a specific focus on front-of-house operations. The role leads and develops staff and department leadership, oversees hiring, onboarding, training, supervision, performance management, coaching, documentation, and employee exits, and maintains a clean, safe, organized, and high-quality operation. The manager works directly with the Executive Chef on food programs, quality, menus, and equipment maintenance, and maintains a positive working relationship with client staff. The position supports the Director of Food Service Operations in department operations, inventory, financial forecasts, business processes, and planning. It also manages merchandising, payroll, staffing levels, invoices, cash handling, and POS functionality, while working to meet sales, per-capita, and controllable-budget goals. The manager supports sustainability and conservation efforts, inclusive workplace practices, and community engagement. This is a full-time, exempt position. Locations include Arizona, California, Chicago, Pittsburgh, Connecticut, Illinois, Massachusetts, Michigan, Minnesota, Missouri, New Mexico, New York, Rhode Island, Washington, D.C., Colorado, Maryland, and Washington.

Requirements

At least two years of Operations Manager experience, dependent on sales; additional experience may be applicable.
ServSafe 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 HQ personnel.
Proven leadership skills and understanding of team building, development, and partnership-building.
Exceptional problem-solving and decision-making skills, together with strong organizational ability.
Financial management, merchandising, analytical, planning, and leadership skills.
Ability to remain flexible in a fast-paced environment.
Computer knowledge and skills for basic office functions.
Physical ability to stand for extended periods and move and handle boxes weighing up to 35 pounds, including lifting, as needed for operations.
Ability to work varied hours and days, including nights, weekends, and holidays, as needed.
All education backgrounds are eligible.

Responsibilities

Lead and motivate staff to exceed customer and client expectations.
Recruit and hire staff; integrate new team members; supervise personnel; evaluate performance; develop and coach employees; issue documentation; and manage employee exits.
Build and develop the department’s leadership team through coaching and opportunities for innovation and growth.
Oversee food service training and staff integration according to the onsite handbook and operational expectations.
Maintain a clean, safe, and organized work environment and remain knowledgeable of 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 and uphold company policies and procedures.
Deliver SSA EXTRA Guest Service, set expectations for the department, and resolve guest complaints effectively.
Ensure cash-handling procedures are followed and troubleshoot and maintain POS functionality.
Build and implement operational systems, processes, and policies aligned with organizational, business, client, and SSA expectations.
Participate in season planning for food concepts, equipment needs, and operational excellence.
Support equipment maintenance scheduling with the Executive Chef and facilitate facility and equipment maintenance and repairs.
Provide safety training covering lifting, carrying, hazardous-material and chemical control, and basic first aid.
Support the Director of Food Service Operations in department operations, including inventory processes, forecasts, information flow, business processes, and organizational planning.
Process invoices and coordinate with the office team to ensure vendors are paid within terms.
Maintain consistency and quality across operations and plan menus considering market trends, customer preferences, and nutritional considerations.
Ensure SSAfety training is completed for staff upon hire.
Manage merchandising to support consistency, impulse sales, and per-capita sales.
Manage payroll and controllable profit within established guidelines; meet payroll budget expectations through strategic coverage and on-call shifts.
Schedule appropriate staffing levels according to budget and business forecasts, and work toward sales, per-capita, and controllable-budget goals.
Promote an inclusive and supportive approach within the unit and empower team members’ growth and opportunities.
Support sustainability and conservation efforts, teach staff about these efforts, and participate in community engagement and giving-back opportunities.
Perform other tasks as deemed necessary.

Benefits

$75 monthly cell phone stipend.
Flexible time off with no accruals; employees are encouraged to schedule time off as needed within the scope of the business.
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 of up to 6–8 weeks, based on the birthing event.
Up to 120 hours of SSA 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.