Food Service Manager - Livingstone College

Overview Do you love creating great experiences and bringing out the best in a team? Join us as a Service Manager and help make campus dining something students, faculty, and staff look forward to every day. In this role, you’ll lead the front‑of‑house team and make sure things run smoothly—from friendly service and clean dining spaces to keeping up the high standards that make a difference. You’ll work closely with staff, solve problems on the fly, and help create a welcoming atmosphere where everyone feels taken care of. If you’re passionate about hospitality and want to be part of a community‑focused team, we’d love to meet you. Responsibilities Implement and uphold high standards of customer service, ensuring a positive dining experience for all patrons by maintaining a friendly, efficient, and customer‑focused service environment. Oversee the training, scheduling, and performance of service staff, promoting teamwork, professionalism, and adherence to service protocols and standards. Ensure compliance with service guidelines, policies, and procedures, consistently monitoring service levels to maintain a high standard of quality and customer satisfaction. Address customer complaints and concerns promptly and effectively, demonstrating strong conflict resolution and problem‑solving skills to maintain a positive dining environment. Collaborate with the kitchen and procurement teams to manage inventory related to service items, such as utensils, dishware, and condiments, ensuring adequate supply levels and minimizing waste. Physical Requirements – Service Manager Ability to stand and walk for extended periods of time (up to 8–10 hours per shift). Frequent bending, stooping, reaching, and lifting to perform service and operational duties. Must be able to lift, push, or pull up to 25–30 pounds regularly and occasionally up to 50 pounds. Manual dexterity to handle kitchen equipment, point‑of‑sale systems, and office technology. Ability to work in a fast‑paced food service environment, including exposure to hot surfaces, sharp objects, and varying temperatures (kitchen, dining room, and storage areas). Adequate vision, hearing, and verbal communication to interact with team members, guests, and vendors. Flexibility to work varying shifts, including early mornings, evenings, weekends, and holidays as business needs require. Qualifications Bachelor's degree in hospitality management or related field (or equivalent experience). Proven experience in a supervisory role within the food service industry, preferably in a high‑volume, customer‑facing environment. Strong customer service and interpersonal skills, with a demonstrated ability to handle customer issues and complaints effectively. Excellent organizational and multitasking abilities to manage high‑demand service periods effectively. Proficient in computer skills, including point‑of‑sale (POS) systems and Microsoft Office Suite. Ability to stand and walk for long periods (up to 8–10 hours per day), including during event setup, service, and breakdown. Ability to lift, carry, push, and pull up to 40 pounds (e.g., food trays, beverage containers, catering equipment). Frequent bending, stooping, reaching, and kneeling to assist with event setups and maintain service flow. Ability to navigate various campus locations, including stairs, outdoor areas, and multi‑building venues. Manual dexterity to operate kitchen tools, catering equipment, and digital devices (e.g., POS systems, tablets). Must be able to taste and smell food and beverages for quality assurance. Ability to work in environments with varying temperatures (e.g., kitchens, outdoor events, transport vehicles). Visual and auditory acuity to coordinate with staff, monitor food presentation, and respond to client needs. May require valid driver’s license to operate catering vehicles or transport supplies (depending on campus layout). Competitive Benefits Health/Dental/Vision Paid Time Off 401(k), matched up to 4% Short- and Long-Term Disability Tuition Reimbursement Employee Referral Program Pet Insurance Discounts: Hotels, Travel, Tickets, Restaurants Employees and their relatives are eligible for a discounted meal plan at any of our HBCU client locations while they are attending school. We are an equal opportunity employer and value diversity. All employment decisions are made based on qualifications, merit, and business needs. We do not discriminate on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, or any other protected status under applicable federal, state, or local laws. #J-18808-Ljbffr Thompson-Hospitality