Food Service Operations Manager

The Food Services Operations Manager is responsible for the daily management and operation of Randolph Community College's Food Services Department, including the Armadillo Café, Armadillo Market (Coffee Shop), catering services, and related food service operations. This position provides leadership and supervision for food service staff while ensuring high-quality food, exceptional customer service, operational efficiency, regulatory compliance, and financial accountability. The Food Services Operations Manager oversees menu development, catering, inventory management, staffing, scheduling, training, budgeting, food costing, purchasing, cash handling, and customer service. The position is expected to maintain a visible presence within daily operations and provide hands‑on leadership as needed while also focusing on the long‑term success and growth of Food Services. This position is responsible for supporting revenue growth, expanding catering services, controlling costs, minimizing waste, and maintaining a positive dining experience for students, employees, and guests. The manager will work collaboratively with College departments, vendors, and community partners to ensure Food Services reflects the hospitality, professionalism, and service standards of Randolph Community College. The Food Services Operations Manager serves as a working manager who leads by example and maintains an active presence within daily operations while providing administrative oversight, staff leadership, and strategic direction for Food Services. The Food Services Operations Manager reports directly to the Associate Director of College Services and works under the general supervision of the Senior Director of College Services. Responsibilities Demonstrate and model exceptional customer service, professionalism, and hospitality when interacting with students, employees, visitors, vendors, and community partners. Plan, organize, direct, and oversee the daily operations of the Armadillo Café, Armadillo Market (Coffee Shop), catering services, and other assigned food service operations. Serve as the working manager of the Food Services Department by maintaining an active presence within daily operations while balancing administrative, supervisory, and operational responsibilities. Maintain high standards for food quality, presentation, customer service, cleanliness, and operational efficiency. Ensure compliance with all Health Department regulations, food safety standards, College policies, and applicable local, state, and federal requirements. Maintain an "A" sanitation grade and ensure all food handling, cleaning, safety, and sanitation procedures are consistently followed. Recruit, train, schedule, supervise, develop, evaluate, and, when necessary, discipline food service employees in accordance with College policies and procedures. Develop, schedule, supervise, and train staff to support efficient operations, customer service expectations, catering commitments, and employee development. Participate in food preparation, food service, catering activities, inventory management, receiving, and other operational functions as necessary to support daily operations, employee training, staffing shortages, peak service periods, and special events. Develop, implement, and evaluate menus, food offerings, catering packages, and promotional activities designed to increase participation, customer satisfaction, and revenue. Coordinate and oversee all catering operations, including menu planning, customer communication, event execution, service standards, and pricing recommendations. Monitor customer feedback and collaborate with College departments, Marketing and Communications to promote Food Services, improve customer satisfaction, increase participation, and support campus events and initiatives. Manage food purchasing, inventory levels, food costing, recipe costing, and vendor relationships to ensure cost‑effective operations, minimize waste, and maintain adequate inventory levels. Monitor and analyze sales, food costs, labor costs, inventory usage, and operational expenses. Develop recommendations to improve efficiency, participation, customer satisfaction, and financial performance. Prepare and maintain accurate records related to inventory, food costs, sales activity, catering operations, sanitation, employee training, and departmental performance. Ensure proper cash handling, daily reconciliations, preparation of deposits, and review of sales, cash activity, credit card transactions, and deposit records to ensure accuracy, accountability, and compliance with College financial procedures. Research food service trends, products, and best practices and recommend improvements that support departmental and College goals. Support campus‑wide events, catering functions, and special College activities that may occasionally require evening or weekend work. These events are generally planned well in advance and scheduled as part of normal operations. Perform other duties as assigned. Required Qualifications High School Diploma or GED. Minimum of three (3) years of progressively responsible experience in food service, hospitality, catering, restaurant, institutional dining, or related operations. Minimum of one (1) year of supervisory or management experience. Experience with inventory management, food ordering, and food costing. Experience using point-of-sale (POS) systems and basic computer applications including Microsoft Word, Excel, Outlook, and Teams. Knowledge of food safety, sanitation, and proper operation of commercial food service equipment. Strong customer service, communication, organizational, and problem‑solving skills. Current ServSafe Manager Certification or the ability to obtain certification within thirty (30) days of employment. Preferred Qualifications Associate degree from a regionally accredited institution in Culinary Arts, Hospitality Management, Business Administration, Food Service Management, or a related field. Experience managing catering operations. Experience in higher education, healthcare, government, or institutional food service environments. Experience with budgeting, revenue analysis, and cost control. Experience supervising part-time and student employees. Experience developing menus and promotional activities. Commitment & Additional Responsibilities A commitment to embrace and promote a campus culture that values trust, integrity, belonging, mutual respect, a strong work ethic, and service to others. A commitment to the comprehensive community college philosophy and mission which provides academic, career, intellectual, and social development opportunities for all students. Ability and willingness to work collaboratively with all faculty, staff, students, and external stakeholders. Serve on institutional committees as appointed by the President. Annually review all Randolph Community College safety rules and policies and be familiar with all emergency safety procedures. Promote good safety habits and be compliant with all applicable safety regulations. Perform other duties and responsibilities as needed or assigned. #J-18808-Ljbffr