food services manager

Sodexo

Role Overview: Let your passion for people be the driver of your success at Sodexo. Through your leadership, your team will make a real impact every day! Sodexo is seeking a Food Operations Manager 3 for SSM St. Clare - Baraboo Hospital located in Baraboo, WI. Sodexo offers a range of services to healthcare facilities, including food, nutrition, environmental, facilities management, healthcare technology management, retail, and patient experience services. Employees at our healthcare sites play a crucial role in enhancing patient experience and well-being What You'll Do: The successful candidate will: <ul><li> have oversight of day-to-day operations; </li><li> deliver high quality food service; </li><li> manages cash handling protocols & control procedures according to Sodexo policies; </li><li> mentor, develop, and retain frontline staff; </li><li> develop and maintain client and customer relationships; </li><li> perform management functions that include direct supervision of hourly associates including employee development; </li></ul> What We Offer: Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: <ul><li> Medical, Dental, Vision Care and Wellness Programs </li><li> 401(k) Plan with Matching Contributions </li><li> Paid Time Off and Company Holidays </li><li> Career Growth Opportunities and Tuition Reimbursement </li></ul> More extensive information is provided to new employees upon hire. What You Bring: <ul><li> have a background in food service or culinary management; </li><li> proven ability to mentor, train, and coach frontline employees; </li><li> can manage multiple priorities, demonstrate professional communication skills, and a passion for a high level of customer service; </li><li> prioritize tasks and exhibit flexibility to take on additional responsibilities as needed; and/or </li><li> have exceptional organization, attention to detail, and a self-starter mindset; </li></ul> Who We Are: At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form . Qualifications & Requirements: Minimum Education Requirement - Bachelor's Degree or equivalent experience Minimum Management Experience - 3 years Minimum Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Food Operations Manager 3

Aramark

<div><div><div><h2 class="jobSectionHeader">Job Description</h2></div><div>
Aramark Healthcare+ is seeking a Food Service Manager to join their team at United Regional Health in Wichita Falls, TX. The Food Service Manager will plan food production according to ARAMARK's procedures and supervise its execution up to ARAMARK standards. Additional responsibilities include control food cost and oversee the implementation of safety procedures within the staff of 20-25 employees in the food service operations so as to meet or exceed customer expectations with appropriate cost effectiveness.</div></div><div><div><h2 class="jobSectionHeader">
Job Responsibilities</h2></div><div><ul><li>
Follow the implementation of the ARAMARK Food Services program in accordance with</li><li>
ARAMARK standardized procedures. To carry out the standardized ARAMARK work procedures and processes, food safety system and risk management system to ensure the smooth daily operation.</li><li>
Design menu, prepare order and work out the food production procedure in accordance client and account manager's requirement.</li><li>
Lead the whole food production in kitchen. Ensure standardized production flow and focal on food safety and quality issue.</li><li>
Make purchasing plan for food materials, inventory management, assist with account manager for cost control and waste reduction.</li><li>
Keep good understanding on the development and new trend in catering industry; Be proactive to promote new menus and dishes.</li><li>
Train and develop people and below following ARAMARK Job Skill Training(JST) and Job Skill Review(JSR) training programs for new hire and existing cooks.</li><li>
Keep good internal communication and collaboration, problem-solving oriented to ensure smooth operations.</li><li>
Establish good communication with clients, meet or exceed clients/customers requirements.</li><li>
Manage cook staffing, team and talent building, evaluate and rate professional proficiency and advantaged cooking skill, performance appraisal of subordinates.</li></ul></div></div><div><div><h2 class="jobSectionHeader">
Qualifications</h2></div><div><ul><li>
Culinary Certificate preferred; HS Diploma required.</li><li>
Managerial experience of at least 5 years, work experience of at least 10 years as chef in five-star hotel or office building for group meal is preferred.</li></ul><div></div><div> 
 Additional Company Benefits:</div><ul><li>
Primarily work schedule is Monday through Friday</li><li>
Paid Company Holidays</li><li>
Education Assistance Program (Tuition Reimbursement)
</li><li>Aramark Scholarship Program (for children of employees)</li></ul></div></div><div></div><div><div><h2 class="jobSectionHeader"> 
Education</h2></div></div><div></div><div><div><h2 class="jobSectionHeader">
About Aramark</h2></div><div>
Our Mission
Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.
At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.
About Aramark
The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at http://www.aramarkcareers.com or connect with us on Facebook, Instagram and Twitter.</div></div></div>

Food Service Manager

Overview Maintenance Manager - Everyday Goods Food at GMG. The Maintenance Manager leads the maintenance team and ensures the efficient operation and upkeep of facilities. The role oversees all maintenance activities, preventive maintenance programs, and the safety, availability and reliability of equipment and infrastructure.Company: GMG - a global well-being company manufacturing, distributing and retailing leading brands across sport, everyday goods, health and beauty, properties and logistics. GMG operates across the Middle East, North Africa, and Asia. Job Details <ul><li>Location: Dubai, United Arab Emirates</li><li>Seniority level: Mid-Senior level</li><li>Employment type: Full-time</li><li>Job function: Management and Manufacturing</li><li>Industries: Retail</li></ul> Responsibilities <ul><li>Lead, mentor, and manage a team of maintenance technicians; foster a culture of safety, collaboration, and continuous improvement within the maintenance department.</li><li>Plan and allocate resources based on production plan.</li><li>Develop and implement comprehensive maintenance plans and schedules; coordinate with production to minimize downtime and optimize equipment availability; coordinate with the facility team for prompt utility services.</li><li>Conduct regular inspections of machinery, equipment, and facilities; identify and address potential issues before they result in breakdowns.</li><li>Provide technical expertise for diagnosing and repairing mechanical, electrical, and plumbing issues; coordinate and oversee repairs and maintenance projects.</li><li>Establish and manage preventive maintenance programs to extend the lifespan of equipment; ensure compliance with maintenance schedules and documentation.</li><li>Collaborate with the finance department to develop and manage the maintenance budget; optimize spending while ensuring availability of necessary resources.</li><li>Coordinate with external contractors and vendors for specialized maintenance services; evaluate vendor performance and negotiate contracts.</li><li>Ensure safety compliance for all maintenance activities and conduct regular safety training for maintenance personnel.</li><li>Technical competencies: Tool Box Management, GEMBA, 5S & Kaizen.</li></ul>

Maintenance Manager - Everyday Goods Food

ISS Facility Services

<div>Food and Facilities Manager 
Job Overview: 
The Food and Facilities Manager ensures the safe, efficient, and effective operation of the organization&rsquo;s facility. This includes overseeing maintenance, managing vendor relationships, ensuring compliance with safety regulations, and utilizing key software tools to optimize operations. The manager is also responsible for ensuring all food and catering-related functions, initiatives, and priorities support the customer&rsquo;s overall business strategy. This position is responsible for the effective and efficient functioning of a Barista, Grab n Go Program, Catering and WEX within the guidelines established by the client organization, as well as the corporation. 
He/She/They is responsible for continuous improvement, and will drive and optimize performance and contract obligations, deploying ISS Guckenheimer standard processes and concepts. It is key this person identify and leverage innovative initiatives and best practices with a constant focus on driving customer engagement and satisfaction.
Success Criteria 
<ul><li>
Be able to anticipate client needs, deliver on those needs and exceed expectations</li><li>
Identify opportunities and solve for deficiencies before they become long term issues</li><li>
 Ability to adapt and pivot at a moment&rsquo;s notice in a fast paced and demanding environment</li><li>
Being knowledgeable on current trends within the hospitality industry</li></ul> 
Key Areas of Collaboration and Influence 
<ul><li>
Develop, manage agendas, and lead weekly team meetings using provided online tools</li><li>
Ability to effectively communicate, motivate and interact with all levels within the organization to help build and speak to the culture of Guckenheimer/ISS</li><li>
Support and help manage client and customer relationships</li></ul> 
Key Responsibilities: 
<ul><li>
Building Maintenance &amp; Operations: Manage the maintenance and repair of all building systems (HVAC, plumbing, electrical). Ensure routine and preventive maintenance schedules are followed.</li><li>
Vendor Management: Source and manage vendors. Monitor performance and resolve issues directly.</li><li>
Budgeting &amp; Cost Control: Develop and manage budgets for food and facility operations.</li><li>
Create a culture of food and workplace safety</li><li>
Intentionally design and deliver a workplace experience, not just manage food and facilities. This person must understand how daily employee experiences influence culture, engagement and employer brand.</li><li>
Team Supervision: Lead staff, coordinate schedules, assign tasks, and provide training and development.</li></ul> 
Ideal Candidate Experience 
<ul><li>
Minimum 7 years of Management experience; corporate dining and/or facilities ideal</li><li>
Experience managing a team of 10+ employees</li><li>
Proven track record of leadership: building, managing, and leading a team</li><li>
Positive attitude and dependable under pressure - an excellent role model, motivator and leader</li><li>
Passion for hospitality, innovation and creative experiences</li><li>
Successful coaching and teaching skills with peers, individuals, and teams</li><li>
Proven ability to maximize budget, enhance user experience and creativity across all channels in alignment with business strategy</li><li>
Demonstrate good judgement and decision-making skills</li><li>
Working knowledge of Google Docs, Microsoft Word, Excel and PowerPoint</li><li>
Client interaction experience in an informal setting and in formal meetings</li><li>
Ability to work independently as well as in a team</li><li>
Ability to work in a fast paced and changing environment</li><li>
Manager ServSafe Certified or ability to be certified immediately after hire</li><li>
Graduate of an accredited Culinary Institution or Hospitality program preferred</li><li>
Food and Allergens experience a must</li></ul> 
Key Accountabilities 
<ul><li>
Must possess a valid driver's license as this position may requires travel to nearby sites</li><li>
To interview and hire unit staff employees in accordance with corporate, client, Federal, State and local regulations</li><li>
To participate and support corporate employee training and development programs as instructed by the KAM</li><li>
To maintain accurate and timely accounting and financial records including forecasting, declining budgets, and payroll</li><li>
To maintain sanitary and safe operation in accordance with Federal, State and local health regulations.</li><li>
To execute effective communication channels with customers and client management which provides a system of feedback on the overall success of the operation; this feedback should lead to the implementation of operational improvements that better meet the needs of both clients and customers</li><li>
To support the entire process in the planning of procurement, inventory control, and supply chain activities, ensuring effectively functioning processes</li><li>
Train staff on appropriate ways to build and maintain client and customer relationships that ensure the highest quality of service</li><li>
Schedule employees and conduct employee meetings</li><li>
Coach employees and conduct performance appraisals</li></ul> 
Physical Demands &amp; Work Environment<ul><li>
Must be able to lift a minimum of 25lbs.</li><li>
Come to work properly dressed as a professional</li><li>
Employee must be able to work under pressure and time deadlines during peak periods</li><li>
Expected to be available to customers during peak periods</li></ul> 
HSEQ Compliance: All employees must adhere to Health, Safety, Environment, and Quality (HSEQ) policies and procedures to ensure a safe and compliant work environment. This includes following safety protocols, maintaining environmental responsibility, and upholding quality standards in all tasks. Employees are expected to actively participate in HSEQ training and report any potential hazards or compliance concerns. 
 
ISS offers full time employees a variety of benefits including medical, dental, life and disability insurance, as well as a comprehensive leave program based on employment status. The annual salary range for this position is $115000.00 per year - $120000.00 per year. Final compensation will be determined based on experience and skills and may vary from the range listed above. 
As a global organization, ISS Group is committed to making the international community more resilient and just for all people. We encourage diversity and inclusion in their broadest terms, including ethnicity, race, age, gender, gender identity, disability, sexual orientation, religious beliefs, language, culture, and educational background. We look to lead our industry by example and to positively influence the market wherever we operate.</div>

Food and Facilities Manager

Nom Nom

<div>
 Nom Nom delivers delight to your dog&rsquo;s day. We&rsquo;re driven by a deep love for dogs and a commitment to their well-being, and are guided by a simple yet powerful philosophy: to provide pups with meals that mirror the devotion, attention, and care that they give us.
 
 
 Our variety of real good, feel good meals burst with vibrant ingredients and tasty textures. They&rsquo;re prepared, portioned, and packaged in our very own kitchens, and personalized all the way down to the calorie to meet the unique needs of every dog we serve. Board-certified veterinary nutritionists and world-class scientists have made sure of that, by ensuring maximum nutrition from all of our recipes while advancing dog health at large.
 
 
 Join us on our journey to push boundaries and innovate relentlessly, in order to create the most exciting dog food ever. You&rsquo;ll be part of a world where passion meets nutrition, and every tail wag is a testament to our dedication to dogs&mdash;and the people that love them.
 
 
 
 Regional Quality &amp; Food Safety Manager&ndash; Nom Nom
 
 
 
 Nom Nom is improving the lives of dogs everywhere. One meal at a time.
 
 
 We deliver real, good food for dogs &mdash; real, beautiful, droolworthy food, crafted by our on-staff Board Certified Veterinary Nutritionists, and prepped, mixed and portioned in our very own kitchens. Personalized all the way down to the calorie, each meal is formulated to meet the unique needs of every pet we serve. Our Board-Certified Veterinary Nutritionists and staff of world-class scientists make sure of it, researching, studying and innovating nonstop to ensure maximum nutrition from all of our recipes while advancing pet health at large.
 
 
 We&rsquo;re a team of pet lovers (duh), complacency crushers (you bet) and doggedly-determined experts (woof) that pride ourselves on serving up the best food possible for our four-legged family.
 
 
 We take absolute ownership over everything we do, persistently pushing one another toward creative solutions to complex problems. With a healthy serving of fun when time permits.
 
 
 (Time always permits.)
 
 
 The Regional Quality &amp; Food Safety Manager leads deployment and governance of all Quality and Food Safety processes and standards in all functions from ingredient management through manufacturing in the region. The role is responsible for ensuring the region is adequately prepared, including systems and organizational resources necessary to ensure all product and process requirements are consistently delivered. This role is the Line Manager of the Site Quality Manager.
 
 
 
 Responsibilities
 
 
 
 <ul>
 <li>
 Deploy and govern the Q&amp;FS policies, Roadmaps and QMS standards in the business
 </li>
 <li>
 Coordinate the key interfaces to produce and report periodic regional Q&amp;FS KPIs
 </li>
 <li>
 Ensure Q&amp;FS performance, including execution of the appropriate policies and procedures at the regional level; while identify opportunities to drive continuous improvement
 </li>
 <li>
 Ensure the commitment and development to the Q&amp;FS talent pipeline, identifying and developing the Q&amp;FS succession plan.
 </li>
 <li>
 Lead by example. Be the voice of Quality within the Region
 </li>
 <li>
 Plays a lead role in issue escalation, risk quantification, and risk management. Functions as a liaison between plant and region Q&amp;FS teams and the central Q&amp;FS teams. Provides active engagement and leadership in situations involving food safety or regulatory related market actions.
 </li>
 <li>
 Identifies key food safety and quality improvement opportunities and aligns on strategies to drive change.
 </li>
 <li>
 Partners with regional quality leadership to assure consistent staffing and talent development expectations are set and upheld.
 </li>
 <li>
 Manages team including their development and performance.
 </li>
 <li>
 Must have strong risk management skills and solid business acumen
 
 
 </li>
 </ul>
 
 Qualifications
 
 
 
 <ul>
 <li>
 Career Professional specializing with BS Chemistry, Biology, Food Science or similar field
 </li>
 <li>
 10+ years of progressive experience with food science, quality, sanitation, and food safety within CPG food company
 </li>
 <li>
 Experience must Include 5 years of hands-on experience in the following:
 </li>
 <li>
 Working across multiple areas of food safety and quality Including a manufacturing environment,
 </li>
 <li>
 Leading and Influencing Food Safety and Quality projects in a highly complex global business
 </li>
 <li>
 Managing people Including performance manager, Individual and team development and staffing
 </li>
 <li>
 Implementing Food Safety and Quality Management Systems
 </li>
 <li>
 Proficiency in Google Workspace, Microsoft Office Suite, and spreadsheet tools
 
 
 </li>
 </ul>
 Competencies
 
 
 <ul>
 <li>
 Decision Quality
 </li>
 <li>
 Functional/Technical Skills
 </li>
 <li>
 Drive for Results
 </li>
 <li>
 Builds Effective Teams
 </li>
 <li>
 Strategic Mindset / Manages Ambiguity
 </li>
 <li>
 Organizational Savvy
 
 
 </li>
 </ul>
 
 Benefits
 
 
 
 <ul>
 <li>
 Competitive pay
 </li>
 <li>
 Associate Discount
 </li>
 <li>
 Medical, Dental, Vision, Prescription and much more
 </li>
 <li>
 Health Savings Account and FSA
 </li>
 <li>
 401K with a match to 4%
 </li>
 <li>
 We pay 100% of Short Term and Long-Term disability
 </li>
 <li>
 Life Insurance
 </li>
 <li>
 Paid holidays and vacation
 </li>
 <li>
 Formal training and opportunities for career progression
 
 
 </li>
 </ul>
 Nom Nom embraces inclusion, diversity and equal opportunity. We're committed to building a team that represents a variety of backgrounds, perspectives, and skills. Nom Nom is an equal opportunity employer and does not discriminate on the basis of race, national origin, gender, gender identity, sexual orientation, protected veteran status, disability, age, or other legally protected status.
 
 
 Nom Nom embraces inclusion, diversity, and equal opportunity. We're committed to building a team that represents a variety of backgrounds, perspectives, and skills. Nom Nom is an equal opportunity employer and does not discriminate on the basis of race, national origin, gender, gender identity, sexual orientation, protected veteran status, disability, age, or other legally protected status.
</div>

Regional Quality & Food Safety Manager

North Shore Health

#LI-SH1
 
Trust, engagement, competence, respect and passion – these are the values under which North Shore Healthcare operates every day. Our dedicated team of professionals strive to deliver quality care to our residents and their families. We are one of the leading employers and providers of post-acute care in the Midwest and we are seeking exceptional individuals to join our team. If you value being a leader, working in a progressive environment and having opportunities to grow in your career, North Shore Healthcare is the Right Choice for you.
 
Summary/Objective: Responsible for the overall management of the Dietary Services department. Follows the resident care plan for nutritional meals according to the physician orders. Supervises the dietary personnel ensuring Federal/State regulatory compliance and adherence to center policies and procedures.
 
Essential Functions: 
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
 
<ul>
<li>Recruits, interviews, hires, trains, coaches, evaluates, disciplines and, when necessary, terminates departmental employees</li>
<li>Maintains working knowledge of budgeting and working within its confines</li>
<li>Monitors labor management/control including staff schedules</li>
<li>Understands nutritional requirements for the resident population and menu options and availability</li>
<li>Interacts with customers to ensure their satisfaction</li>
<li>Reviews and assures menus are served as written (regular and therapeutic) and substitutions per policy with Registered Dietitian (RD) approval</li>
<li>Assures that foods are prepared according to production schedules, menus, and standardized recipes</li>
<li>Coordinate with RD to complete nutritional assessments on residents within required timeframes</li>
<li>Attends Care Plan meetings per policy (as needed)</li>
<li>Monitors weight gains/losses and communicates/coordinates any concerns with RD/Clinical team</li>
<li>Audits meal services to assure compliance with systems, policies and procedures, including, not limited to:</li>
</ul>
o Mealtimes are posted and monitored for compliance
 
o Planned menus, diets, and portion control are followed
 
o Dining experience of residents is positive and hospitable
 
o Staff are trained regularly on proper dining room service
 
o Receiving/storage meets Center and regulatory standards
 
<ul>
<li>Completes other audits as directed.</li>
<li>In-services staff as indicated (Cooks meeting and all staff as needed)</li>
<li>Ensures proper storage and handling of food in center</li>
</ul>
upon hire, annually, and as needed
 
<ul>
<li>Temperature logs and cleanliness are maintained for all equipment</li>
<li>Personal hygiene practices in place</li>
<li>Food safety and correct temperatures are maintained</li>
</ul>
documented per policy and CMS/state regulation. Completes training with all dietary staff upon hire and annually
 
<ul>
<li>Protects food in all phases of preparation, holding, service, cooking, and transportation, using HACCP Guidelines</li>
<li>Complies with laws and regulations applicable to position and acts in accordance with Center’s Compliance Program</li>
<li>Attends and participates in in-service training, quality assurance/performance improvement (“QAPI”) committees and other meetings as scheduled and directed</li>
<li>Safety</li>
</ul>
o Knows and follows center rules
 
o Follows center dress and hygiene policies
 
o Demonstrates proper use of equipment. Reports equipment needs or repairs
 
o Follows center smoking policies
 
o Reports and documents any incidents or accidents of residents, staff, or visitors to the appropriate center personnel
 
o Reports all hazardous conditions/equipment to Supervisor
 
o Performs duties, which may include transportation of residents, as assigned in Center Disaster Plan
 
§ Understands and maintains disaster plan for dietary department not limited to the following
 
<ul>
<li>Menu (including consistencies), water, disposables, and stock</li>
<li>Protective equipment</li>
<li>Necessary equipment</li>
<li>Coordination with the department head team</li>
</ul>
o Uses required protective equipment
 
o Follows infection control standards, policies and procedures
 
<ul>
<li>Resident Rights</li>
</ul>
o Knows Resident Rights. Helps the residents/patients exercise and/or protect their rights
 
o Reports resident/patient complaints to management
 
o Maintains confidentiality of resident/patient information
 
<ul>
<li>HIPAA</li>
</ul>
o Follows and adheres to Center’s policies and procedures implementing HIPAA requirements for the privacy and security of protected health information
 
o Uses and/or discloses only minimum amount of Protected Health Information necessary to complete assigned tasks
 
o Reports all suspected violation of company’s HIPAA policies or procedures to Center Privacy Designee
 
Work Environment/Physical Requirements
 The responsibilities of this position involve significant physical activities including standing, lifting (up to 50 pounds unassisted), bending, stooping, pushing, pulling and twisting.
 
Required Education and Experience
 
<ul>
<li>High School diploma (or equivalent)</li>
<li>High volume food preparation experience</li>
<li>Computer proficiency with Microsoft products</li>
<li>Meets CMS /State regulation for education and experience required for this position at all times</li>
</ul>
o Refer to §483.60(a)(2) for requirements
 
Preferred Education and Experience
 
<ul>
<li>Experience in a fast-paced environment</li>
<li>Associates degree in related field</li>
<li>Experience in industrial food production preferred</li>
<li>Post-acute care or health care experience preferred</li>
</ul>
Skills, Knowledge and Abilities: Ability to read, write, speak, and understand English. Ability to withstand sudden temperature changes from heat of the kitchen to the cold of the freezers. Ability to identify chemicals, and properly use and dilute them. Able to relate positively, effectively, and appropriately with residents/patients, families, community members, volunteers and other center staff. Possess special interest in, and a positive attitude about, working with long-term care residents/patients and the elderly. Meets all health requirements, as imposed by law. Ability to taste and smell food to determine quality and palatability. Ability to handle and manipulate equipment in supervising, demonstrating, and assisting in food preparation and serving. Demonstrates basic computer knowledge and ability with an aptitude to learn company applications.
 
Other Duties
 Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.
 
Our mission is to establish a culture that reinforces the values necessary to be the premier health services provider and employer in each of the communities we serve. We understand that choosing where you want to go in your career is a big decision. We would like the opportunity to show you that North Shore Healthcare is the Right Choice for you.

Dietary Services Manager - Full-Time 1st Shift

Antal

Position Name : Area manager One of our clients in the restaurant &amp; hospitality industry-a fast-growing, chef-driven caf&eacute; group is looking for an Area Manager to steer its next phase of expansion. Operating a portfolio of company-owned locations and a central production kitchen, the brand delivers elevated Mediterranean-Italian fare, signature desserts and specialty coffee to a rapidly growing guest base.Position SummaryThe Area Manager is responsible for supervising and steering the performance of multiple branches within our clients fast-casual caf&eacute; concept. This role safeguards consistent operational standards, product quality, customer satisfaction and financial results across every assigned location. By combining rigorous process control with hands-on leadership, the Area Manager keeps each unit efficient, profitable and ready for the brands aggressive expansion plan.Location: KuwaitYears of Experience: Minimum 3-5 years of experience in F&amp;B operations with multi-branch supervision.Education:Diploma or Bachelors degree in Hospitality, Business, or a related field.Department: OperationsReports To: Operations Manager / General ManagerSupervises: Branch Supervisors, Team Leaders, Service &amp; Kitchen StaffNotice Period: Immediate joiners or a maximum one-month notice period.Applicants are requested to apply with their updated resumes and then click the following link to update their details to speed up the process of recruitment.https://www.arbetecareers.com/Candidate-PortalJob Description:1. Multi-Branch Operational Control<ul><li>Oversee day-to-day operations of multiple assigned branches.</li><li>Ensure each branch follows company SOPs related to service, quality, hygiene, and safety.</li></ul><ul><li>Conduct regular branch visits to monitor operational performance, cleanliness, and staff adherence.</li><li>Assist in implementing new policies, menu updates, promotions, and operational changes.</li></ul>2. Business Performance &amp; Growth Support<ul><li>Monitor sales performance of each branch and highlight opportunities for improvement.</li><li>Support marketing and promotional activities to increase branch traffic and revenue.</li><li>Analyze branch reports, daily sales summaries, and operational challenges.</li><li>Ensure each branch meets its monthly sales targets and operational KPIs.</li></ul>3. Staff Supervision &amp; Leadership<ul><li>Guide Branch Supervisors and team leaders to ensure effective team performance.</li><li>Support HR and Operations in resolving employee concerns, discipline, and performance issues.</li><li>Conduct regular staff meetings and coaching sessions to enhance knowledge and productivity.</li><li>Ensure proper scheduling, manpower distribution, and attendance compliance across branches.</li></ul>4. Service Quality &amp; Guest Satisfaction<ul><li>Maintain high standards of customer service across all assigned branches.</li><li>Address escalated customer complaints and implement corrective actions.</li><li>Review customer feedback and ensure service improvement plans are executed.</li></ul>5. Food Quality &amp; Production Oversight<ul><li>Ensure consistency in food preparation, recipe standards, and presentation.</li><li>Monitor kitchen operations, production flow, and hygiene compliance.</li><li>Work closely with the Head Chef and kitchen teams for quality assurance and production control.</li></ul>6. Inventory, Cost Control &amp; Audits<ul><li>Monitor branch inventory levels and ensure proper stock usage.</li><li>Reduce wastage through effective monitoring and operational discipline.</li><li>Review daily and weekly inventory reports from branches.</li><li>Conduct periodic store audits for compliance, stock accuracy, and cost control.</li></ul>7. Safety, Hygiene &amp; Maintenance<ul><li>Ensure all branches strictly follow food safety, sanitation, and cleanliness standards.</li><li>Report maintenance issues and coordinate timely repairs.</li><li>Ensure staff follow company policies and local municipality regulations.</li></ul>8. Reporting &amp; Documentation<ul><li>Submit weekly area performance reports to the Operations Manager.</li><li>Ensure timely submission of attendance, incident reports, sales reports, and inventory documents.</li><li>Highlight operational gaps and propose improvement plans.</li></ul>Qualifications<ul><li>Strong leadership, communication, and organizational skills.</li><li>Good understanding of caf&eacute;/restaurant operations, service standards, and food production.</li><li>Ability to work under pressure and manage multiple branches efficiently.</li></ul>Personal Competencies<ul><li>Leadership &amp; People Management</li><li>Operational Excellence</li><li>Problem Solving &amp; Decision Making</li><li>Customer Service Orientation</li><li>Time Management</li><li>Attention to Detail</li><li>Professional Communication</li></ul>Note: We thank all applicants for their interest however, only those candidates who are shortlisted will be contacted.Job Type: Full-timePay: Up to ﷼8,000.00 per month

Area manager - Cafe - Hospitality - F&B

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