Multi-Location Foodservice Operations Manager - UC Serves

1830 Chophouse•Lebanon, IN

32d•Onsite

About The Position

We are seeking an experienced and highly capable Multi-Location Foodservice Operations Manager to oversee and execute daily operations across a growing, high-volume foodservice program. This is a senior-level, hands-on leadership role responsible for managing multiple service locations, teams, and production systems. This position supports a large client site serving approximately 1,500+ guests daily, with food prepared at a centralized commissary and distributed to multiple service points, with continued expansion into on-site container kitchens. The ideal candidate is a strong operational leader with experience in high-volume foodservice, team management across multiple locations, and full ownership of food programs—from staffing and logistics to recipe development and cost control.

Requirements

3+ years of foodservice management experience
Experience managing multi-location or high-volume operations
Proven ability to lead and schedule large teams (15–35 employees)
Strong knowledge of: Food costing Ordering systems Recipe development and execution
Excellent communication and leadership skills
Ability to lift and carry up to 65 lbs
Ability to stand, walk, and work in active kitchen/service environments for extended periods

Nice To Haves

Experience in commissary or contract dining operations
ServSafe certification (or equivalent)
Experience supporting 1,000+ meals per day operations

Responsibilities

Oversee daily foodservice operations across multiple locations and service points
Manage and coordinate service for breakfast, convenience, and lunch periods
Ensure smooth execution of food transport, setup, and service from commissary to sites
Maintain high standards of food quality, presentation, and service efficiency
Manage and maintain 2 kitchen operations and 4 company vehicles
Adapt operations as the program scales, including expansion into container kitchens
Hire, train, and lead a team of 15–35 employees across multiple locations
Create and manage schedules to ensure proper staffing coverage at all sites
Provide ongoing coaching, performance management, and team development
Maintain accountability and uphold operational standards across all team members
Develop, design, and execute recipes for high-volume production
Maintain deep understanding of: Food costing Menu planning Product utilization
Oversee food ordering, inventory control, and vendor coordination
Ensure consistency and quality across all menu offerings
Ensure full compliance with food safety, sanitation, and health regulations
Monitor food handling, holding temperatures, and transportation standards
Maintain clean, safe, and organized kitchen and service environments
Coordinate food receiving and distribution from commissary operations
Monitor inventory levels and proactively manage ordering needs
Control food cost and minimize waste through efficient systems
Act as a key point of communication between: Senior management Clients Team members
Ensure strong, professional relationships and clear communication across all stakeholders
Support operational scaling and process improvement
Assist in building systems for increased service volume and additional locations
Contribute to long-term program development and efficiency