Food Service Manager

Who We Are:

NEXDINE Hospitality’s family of brands provides dining, hospitality, fitness center and facility management services to businesses, independent schools, higher education, senior living, and hospitals nationwide. We put our people first to deliver finely tailored, expertly managed programs. The NEXDINE Experience is responsive, transparent, and authentic. Learn more at www.NEXDINE.com.

Job Details

Position: Food Service Manager

Location: Riverdale, NY

Hours: Full Time

Salary: $70,000/yr

Pay Frequency: Weekly – Direct Deposit

What We Offer You:

• Generous Compensation & Benefits Package
• Health, Dental & Vision Insurance
• Company-Paid Life Insurance
• 401(k) Savings Plan
• Paid Time Off: Vacation, Holiday, Sick Time
• Employee Assistance Program (EAP)
• Career Growth Opportunities
• Various Employee Perks and Rewards
  

Food Service Manager Job Summary

The Food Service Manager (FSM) is responsible for planning, organizing, and directing the Dining Services Department to provide the residents with the highest quality-dining program. Additionally, the FSM develops, maintains and implements policies and procedures for preparation and service of food as well as supervises food service staff.

Food Service Manager Essential Functions:

Operations  

• Assist in the day-to-day management of dining services to ensure efficient, high-quality operations and exceptional customer service. 

• Maintain positive relationships with clients, residents, vendors, and community partners to support satisfaction and account retention. 

• Ensure compliance with all company policies, client requirements, and applicable federal, state, and local regulations, including health, sanitation, and safety standards. 

• Inspect work areas, equipment, and supplies to ensure compliance with established quality, safety, and sanitation standards. 

• Coordinate purchasing, receiving, inventory management, and quality control for food, supplies, and equipment. 

• Arrange for equipment maintenance and repairs as needed to ensure uninterrupted operations. 

• Assist with production planning, scheduling, staffing, and payroll processing to ensure efficient service delivery. 

• Maintain a safe working environment while promoting proper food handling, sanitation, uniform standards, and workplace safety. 

• Compile and maintain operational records, production reports, and other required documentation. 

• Support marketing and resident engagement initiatives that enhance dining services and contribute to resident satisfaction and occupancy goals. 

• Maintain resident rights and ensure a welcoming, service-oriented dining experience. 

    Financial  

• Assist in managing department financial performance, including food costs, labor, supplies, uniforms, equipment, and other controllable expenses within established budget guidelines. 

• Support the preparation, monitoring, and analysis of departmental budgets and capital expenditures. 

• Assist with forecasting, financial reporting, inventory control, and operational recordkeeping in accordance with company guidelines. 

• Monitor inventory levels and purchasing practices to minimize waste and maximize cost efficiency. 

• Assist with menu pricing and cost analysis as appropriate. 

• Support achievement of departmental financial and P&L objectives. 

     People  

• Assist with recruiting, interviewing, hiring, onboarding, training, coaching, evaluating, and, when appropriate, corrective action and separation of team members. 

• Supervise daily staff activities to ensure productivity, engagement, and quality performance. 

• Foster a positive, collaborative work environment that promotes teamwork, accountability, and employee development. 

• Identify training needs, provide coaching, and support professional growth opportunities for team members. 

• Ensure adequate staffing levels to meet operational and resident needs.     

Culinary  

• Support oversight of culinary operations to ensure consistent food quality, presentation, and service standards. 

• Assist with menu planning, including seasonal menu development, nutritional considerations, and resident preferences. 

• Ensure dining rooms, serving areas, and food displays are clean, attractive, and properly maintained. 

• Promote high standards of hospitality by ensuring staff are knowledgeable about menus, daily specials, and resident service expectations. 

• Demonstrate proficiency in food preparation, service techniques, and the safe operation of kitchen equipment. 

• Perform other duties as assigned. 

Skills/Aptitude 

• Communication Proficiency  

• Customer/Client Focus 

• Ability to Coach & Develop 

• Problem Solving/Analysis 

• Ability to work under pressure 

Supervisory Responsibility 

This position manages, in conjunction with his/her direct supervisor, all employees of the unit and is responsible for assisting with the performance management and hiring of the employees within the unit.  

Work Environment 

This job operates in a kitchen environment whereby employees may be exposed to and/or required to operate equipment, including but not limited to, an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef’s knives. The employee is frequently exposed to heat, steam, fire and noise. This job will also include operating in an office environment. This role routinely uses standard office equipment such as computers, phones, televisions, photocopiers, filing cabinets and fax machines.  

Physical Demands 

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The employee may be required to sit, reach, bend, kneel, stoop, climb, and push, pull & lift items weighing 40 pounds or less. Employee may be required to stand for long periods of time. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. 

Required Education and Experience 

• High school diploma or equivalent  

• 1 - 3 years’ experience in food service management 

• A Culinary degree and/or Certified Dietary Manager (CDM) is preferred. FSM should have a minimum of 5-7 years cooking in the hospitality field. 

Preferred Education and Experience 

• Culinary school certificate or degree 

• Microsoft Office Suite 

Required Eligibility Qualifications

• ServSafe Certification 

• Choke Safety Certification 

• Allergen Awareness Certification (MA)