Dining Services Manager in Richmond, Virginia at Southern Foodservice Management Inc

Southern Foodservice Management is seeking a highly motivated Dining Services Manager with strong leadership skills to oversee the daily operations of an assigned dining facility within a large-scale, high-volume foodservice operation. Reporting directly to Director of Dining Services, the Dining Services Manager plans, organizes, and directs daily foodservice activities while ensuring consistent standards for food quality, customer service, safety, sanitation, and operational efficiency.

This operation serves a large and diverse customer population and operates seven days a week, 365 days a year, providing breakfast, lunch, and dinner. The Dining Services Manager is responsible for the successful day-to-day operation of their assigned dining facility, including employee leadership, food production and service, customer experience, cost control, regulatory compliance, and facility standards.

The ideal candidate will have experience managing a large-volume dining hall, campus dining facility, institutional foodservice operation, or full-service cafeteria. This individual must be an energetic, hands-on leader with strong communication and organizational skills who can effectively manage multiple priorities in a fast-paced environment.

The Dining Services Manager must be available to work a flexible schedule based on operational requirements.

Southern Foodservice Management’s Culture

We have a philosophy for each and every one on our service team to give something extra. A Southern Foodservice Management employee:

• Exhibits a positive, friendly and respectful attitude towards guests and other team members.
• Arrives to work on time and in correct uniform, clean shoes, clean and pressed black pants and shirt, apron, name tag, and a SMILE.
• Understands job duties and responsibilities, as well as having an eagerness to learn more and develop new skills.
• Promotes a fun and efficient work environment, focusing on guest satisfaction.

Responsibilities and Duties

• Direct the daily activities and overall operation of an assigned dining facility.
• Ensure breakfast, lunch, and dinner services are executed efficiently while maintaining established standards for food quality, presentation, service, and customer experience.
• Provide leadership and oversight for approximately 130 hourly employees and Assistant Managers within the assigned operation.
• Recruit, interview, select, train, schedule, coach, and develop employees.
• Develop the leadership skills of Assistant Managers and frontline supervisors while creating opportunities for continued employee growth.
• Provide ongoing feedback, performance coaching, and corrective action in accordance with company policies and procedures.
• Maintain a visible management presence throughout the operation and set a strong example through professionalism, appearance, work ethic, and leadership.
• Partner with the Executive Chef to ensure food production, menu execution, and service standards are consistently achieved.
• Monitor food production and service to maintain quality while minimizing shortages, overproduction, and waste.
• Ensure all boxed meal requests, catering functions, and special meal requirements are received, planned, and executed accurately.
• Monitor labor utilization, food production, supplies, and other controllable expenses to support established financial goals.
• Assist with purchasing and inventory control.
• Partner with the Executive Chef to complete accurate end-of-month inventory reporting.
• Maintain high standards for food safety, sanitation, cleanliness, and overall facility appearance.
• Conduct regular inspections of kitchens, serving areas, storage areas, equipment, and dining spaces.
• Ensure compliance with HACCP, FDA Food Code, company food safety procedures, and applicable health and safety requirements.
• Serve as the primary point of contact for Southern Foodservice Management and government representatives within the assigned dining facility.
• Respond to and resolve customer concerns, employee relations matters, labor issues, and operational challenges in a professional and timely manner.
• Maintain accurate operational and administrative records and ensure required documentation is completed correctly and on time.
• Attend and participate in weekly management meetings, training, and leadership development.
• Communicate staffing concerns, equipment needs, facility issues, and other operational challenges to the Director of Dining Services.
• Maintain compliance with all Southern Foodservice Management policies, procedures, manuals, and established standards.
• Perform other duties as assigned based on operational needs.

Qualifications and Skills

• Bachelor’s Degree or 6 years of foodservice management experience.
• Minimum of 5 years of experience within institutional foodservice or another high-volume foodservice environment.
• Within the last three years, demonstrated experience successfully managing a large dining hall, campus dining facility, institutional foodservice operation, or full-service cafeteria.
• Prior foodservice management or culinary experience within university dining, contract foodservice, healthcare, military/government dining, or another large-scale institutional environment preferred.
• Demonstrated experience leading large teams of hourly employees, supervisors, and Assistant Managers.
• Strong working knowledge of both Front of House and Back of House operations.
• Knowledge of high-volume food production, menu execution, production planning, purchasing, and inventory management.
• Experience managing labor, food, supply, and other controllable costs.
• Knowledge of HACCP, FDA Food Code, sanitation, and workplace safety requirements.
• Computer proficiency, including working knowledge of Microsoft Word, Excel, and PowerPoint.
• Excellent leadership, communication, organizational, and customer service skills.
• Strong problem-solving, decision-making, delegation, and time-management abilities.
• Ability to effectively prioritize responsibilities and manage multiple areas of operation simultaneously.
• Ability to maintain professionalism and sound judgment in a fast-paced, high-volume environment.
• Flexible schedule required, including availability based on operational requirements.
• Current ServSafe/Food Protection Manager Certification required.
• Must meet all requirements necessary to work within a federal government facility.

Physical Requirements:

• Strength: Lift up to 50lbs
• Posture: Standing 50%, Walking 50%
• Movement of objects: Occasional
• Heavy lifting, Heavy Carrying, Pushing, Pulling
• Climbing or Balancing: Occasional
• Stooping: Frequent
• Reaching: Frequent
• Handling: Frequent
• Talking/Hearing: Frequent
• Seeing: Frequent
• Temperature Variation: Frequent
• Typing: Frequent
• Reading: Frequent