We are seeking an experienced, results-driven, and highly organized Food Service Manager to oversee our entire culinary and service operations. In this role, you will be responsible for balancing operational efficiency, financial performance, and guest satisfaction. You will lead diverse teams, manage complex budgets, and ensure that every aspect of the dining experience—from the quality of ingredients to the speed of service—is executed to the highest standard. If you possess strong leadership skills, a deep understanding of food service logistics, and a commitment to maintaining a safe and profitable environment, this is an outstanding opportunity to drive our establishment toward long-term operational success.

Key Responsibilities
Operational Leadership: Manage the daily operations of the entire establishment, ensuring front-of-house and back-of-house teams are synchronized and performing at peak efficiency.

Financial & Budgetary Oversight: Develop and manage operational budgets, monitor food and labor costs (COGS), track profit and loss (P&L) statements, and implement cost-saving strategies.

Team Management & Development: Oversee recruitment, training, scheduling, and performance management for all staff, fostering a culture of accountability, excellence, and professional growth.

Quality & Standards Control: Uphold rigorous standards for menu consistency, food presentation, service speed, and overall atmosphere to ensure exceptional guest satisfaction.

Safety, Compliance & Sanitation: Ensure full compliance with all health department regulations, food safety protocols (HACCP), and labor laws, conducting regular audits to mitigate risks.

Inventory & Vendor Relations: Manage supply chain logistics, including ordering, vendor negotiations, and inventory management to ensure seamless operations while reducing waste.

Strategic Growth: Analyze operational data and guest feedback to identify trends, optimize workflows, and implement improvements that increase profitability and service quality.

Requirements & Qualifications
Education: Bachelor’s degree in Hospitality Management, Business Administration, or a related field; Food Safety Manager Certification (e.g., ServSafe) is strictly required.

Experience: 5–7+ years of experience in food service management, with a proven track record of managing large teams and P&L responsibility.

Technical Skills:

Expertise in industry-standard POS systems, inventory software, and workforce scheduling platforms.

Strong analytical skills for financial reporting, budgeting, and performance metric analysis.

Comprehensive knowledge of food service industry regulations, including health, safety, and labor codes.

Personal Attributes:

Exceptional leadership, conflict resolution, and interpersonal skills; capable of managing diverse teams under high-pressure conditions.

Strategic thinker with a sharp focus on business growth, operational discipline, and attention to detail.

Excellent communication skills, with the ability to represent the organization professionally to stakeholders and guests.

Resilient and composed, with a proactive approach to solving complex operational problems in a fast-paced environment.

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