Food Service Manager

Food Service Manager

Join a team where your passion can shine through in work that truly matters. At Aramark SeniorLIFE+, we serve thousands of seniors living in assisted living, independent living, skilled nursing, and memory care communities. Everything we do helps make each day special for the residents we serve. From providing delicious dining experiences to keeping spaces clean, safe, and welcoming, we create moments that bring joy, promote wellness, and support vibrant, fulfilling lives. With seniors at the heart of what we do, we are dedicated to nurturing lives and creating meaningful connections. Bring your purpose and passion to Aramark SeniorLIFE+ and be part of a team that makes every moment count. As a Dietary Manager, you will lead daily dining operations in a skilled nursing environment, ensuring residents receive safe, nutritious meals while creating a hospitality-driven experience that supports dignity, comfort, and quality of life. You'll coach and develop team members, maintain regulatory compliance, and help deliver service excellence every day.

Job Responsibilities

• Patient Food Service Operations
• Manage daily food service operations in compliance with established standards and procedures.
• Lead and support patient service staff to ensure meals are accurately prepared, assembled, and delivered in a timely manner.
• Conduct regular patient and departmental rounds to assess service quality and address opportunities for improvement.
• Oversee diet office operations and the Service Ambassador program to ensure effective communication and service execution.
• Monitor, document, and enforce safety and sanitation compliance.
• Supervise tray line operations and/or room service programs to ensure quality, efficiency, and accuracy.
• Leadership
• Leverage Aramark's coaching model to engage, develop, and maximize team member performance.
• Recognize and reward employee contributions to build engagement and morale.
• Ensure individual and team performance consistently meets operational goals, service standards, and client expectations.
• Plan and lead daily team huddles to communicate priorities, reinforce standards, and drive accountability.
• Uphold safety and sanitation standards across all areas of operation.
• Client Relationship Management
• Build and maintain strong client and customer relationships that support partnership and business objectives.
• Proactively identify client needs and communicate operational updates and performance outcomes.
• Deliver exceptional customer service aligned with Aramark's standard service model.
• Financial Performance
• Assist in the preparation, review, and maintenance of departmental financial statements.
• Support the achievement of client and company financial goals and performance targets.
• Utilize Aramark systems and processes to understand financial metrics, data trends, ordering, and inventory controls; educate teams on key drivers that impact cost and margin performance.
• Productivity & Operational Excellence
• Drive operational efficiency through effective cost controls, labor management, and profit optimization.
• Ensure compliance with Operational Excellence fundamentals, including food quality and labor initiatives.
• Ensure team members are fully trained, competent, and equipped to execute their responsibilities.
• Supervise staff to maintain standards in production, quality, and operational controls.
• Compliance & Safety
• Maintain a safe, healthy, and compliant environment for clients, customers, and employees. Ensure compliance with all applicable policies, regulations, and laws, including safety, health, wage, and hour requirements.

Qualifications

Requires at least 3 years of experience in a regulated food and nutrition environment Requires at least 2 years of experience in a management role Requires 2 years experience in a contract management services environment Culinary degree preferred; Certified Dietary Manager or willing to obtain; ServSafe Manager required Strong interpersonal skills Ability to maintain effective client and customer rapport for mutually beneficial business relationships Experience with ATS, Time-keeping, inventory, payroll, menu planning and other related systems Ability to maintain an effective working relationship with other departments to a unified food service experience for all customers Requires occasional lifting, carrying, pushing, and pulling up to 50 lb. Must be able to stand for extended periods of time.