Food Service Operations Manager

SSA Group•Dallas, TX

7d•Onsite

About The Position

This role is responsible for the day-to-day functions of all food services and programs, with a specific focus on front-of-house operations. The Food Service Operations Manager will oversee food service training and integration of all staff, maintain a clean, safe, and organized work environment, and ensure compliance with all applicable laws and company policies. This position involves working closely with the Executive Chef on food program execution and quality, and maintaining a positive relationship with the client's staff. The manager will also be responsible for building and implementing operational systems, managing staff, and supporting financial forecasts and planning. A key aspect of the role is to deliver exceptional guest and client experiences, troubleshoot POS systems, and manage merchandising to drive sales. The position also supports sustainability and community engagement efforts.

Requirements

Strong interpersonal and communication skills, including the ability to articulate to our client, General Manager and HQ personnel.
Proven leadership skills with an understanding of the importance of team building/development, while fostering partnerships.
Exceptional problem solving/decision making skills combined with the ability to be organized.
Demonstrates financial management, merchandising, analytical, planning and leadership skills.
Demonstrates the ability to remain flexible in a fast-paced environment.
Computer knowledge and skill level for basic office functions.
Physical ability to stand for extended periods and to move and handle boxes (35lbs) as necessary to operation, which entails lifting, and perform all functions as set forth above.
Ability to work varied hours/days, including nights, weekends and holidays, as needed.
ServSafe or Food Handling Certified.
Must be 18 or older.

Nice To Haves

Two years Operations Manager experience dependent on sales, more years’ experience may be applicable.
All education backgrounds eligible

Responsibilities

Show dynamic leadership ability and motivate staff to exceed expectations of the customer and our client.
Ensure your department’s team is set with the operation in mind: hire & recruit for new talent, integrate new team members, supervise assigned personnel, evaluate performance, develop, coach, issue documentation, and manage employee exits.
Builds & develops department’s leadership team, pushing for innovative performance, leadership through positive coaching and challenging.
Oversee food service training and integration of all staff according to the onsite handbook and set expectations by your guidance.
Maintain a clean, safe and organized work environment.
Remain knowledgeable of and manages in accordance with applicable local, state and federal laws.
Work directly with Executive Chef on execution of food programs, quality and daily oversight.
Maintains a close relationship with the client's staff to ensure a positive working relationship.
Uphold and demonstrate a complete understanding of company policies and procedures.
Live out 452 Hospitality by delivering warm, welcoming, and memorable experiences for every guest and client.
Ensure all cash handling procedures are in effect at all times.
Troubleshoot and maintain POS functionality for daily operation or as necessary.
Build, implement and drive operational systems, processes and policies in support of organizations mission, business needs, client & SSA expectations.
Assumes an active role in upcoming season planning for food concepts, equipment needs and operational excellence.
Responsible for the day to day functions of all food services and programs. With specific focus to front of house operations.
Work with Executive Chef on established maintenance scheduled in conjunction with manufacturer's instructions for all equipment, provides safety training in lifting, carrying, hazardous material control, chemical control and basic first aid.
Facilitate the maintenance and repairs of facility and equipment.
Support Director of Food Service Operations in all operational functions of the Food Department; inclusive of inventory process as set by business standard.
Process invoices so that all vendors are paid within terms.
Ensure overall consistency and high quality across the various operations; plan menus based on such factors as market trends, customer preferences and nutritional considerations.
Ensure SSAfety training(s) completed with all staff upon hire.
Fulfill guest's needs quickly and efficiently as well as resolve complaints effectively.
Maintains quality and facility cleanliness.
Support department financial forecasts, information flow and management, business processes and organization planning.
Manages merchandising for consistency, impulse sales, and driving per cap.
Process invoices to office team ensuring smooth communication so that all vendors are paid within terms.
Manage payroll and controllable profit within established guidelines.
Meet payroll budget percent expectations by being strategic with coverage, on-call shifts, etc.
Schedule appropriate staff levels in accordance with budget and business forecast.
Set precedent to achieve Sales, Per Cap & Controllable Budget.
Promote an inclusive & supportive approach at the Unit.
Supports unit in being an example for Company & Client guidelines with regard to Sustainability/Conservation efforts.
Displays knowledge of efforts in business application as well as giving adequate opportunity for teaching to unit staff as necessary.
Supports SSA / Unit in driving community effort through hiring efforts, engagement activities, and focus on opportunities of giving back.
Perform other tasks as deemed necessary.