Head of Operations & Business Management

Operations Manager

Since 1967, Damar has been recognized across Indiana as one of the largest not-for-profit organizations and a leading provider of behavioral health and intellectual and developmental disability (I/DD) services. Join us in empowering individuals with intellectual and developmental disabilities or autism. The Operations Manager provides hands-on leadership for the day-to-day management of food and nutrition operations, environmental services, facility readiness, and maintenance functions for the Damar East campus. This hands-on leadership role supports safe, timely, accurate, and high-quality meal service while helping maintain a clean, organized, and operationally ready campus environment. This role partners closely with Indianapolis based support teams, Damar East leadership, vendors, and service partners to ensure consistent service delivery, staff accountability, regulatory compliance, and smooth day-to-day operations.

Comprehensive training in verbal intervention and physical management techniques

Medical, Dental, and Vision Insurance options

Save for your retirement with our 401(k) Plan Participation

Take care of loved ones through our Damar provided Life Insurance and additional voluntary options

Short-Term and Long-Term Disability Insurance options

Paid Holidays to spend time with loved ones

Provides day-to-day operational leadership for food and nutrition services, environmental services, facility readiness, and maintenance functions across the Damar East campus

• Oversees foodservice workflow, meal accuracy, sanitation standards, staff direction, and daily operational priorities
• Oversees reheating, holding, portioning, service, snack and beverage management, and required documentation to ensure meals are served safely, accurately, and on time
• Coordinates with the Indianapolis Food and Nutrition production team members regarding medically tailored meals, special diets, allergens, menus, deliveries, inventory needs, and operational concerns
• Provides direct supervision, training, coaching, and support to assigned staff across food and nutrition services, environmental services, facility readiness, and maintenance functions
• Helps build and maintain a culture of accountability, teamwork, professionalism, flexibility, and service throughout the Damar East operations team
• Assists with staff scheduling, shift coverage, daily assignments, and labor deployment to support operational needs and responsible use of resources
• Supports hiring, onboarding, training, and retention of assigned staff while helping identify and develop future leaders within the team
• Maintains standards for food safety, sanitation, temperature control, storage, labeling, cleaning, chemical safety, and required documentation
• Monitors final meal preparation and service to ensure food quality, portioning, temperature, appearance, and accuracy prior to service
• Assists in developing and managing departmental budgets, purchasing activities, and operational expenses
• Oversees assigned environmental services tasks to ensure kitchen, dining, service, storage, common, restroom, and assigned campus areas are clean, safe, stocked, and ready for daily use
• Coordinates maintenance needs, facility readiness concerns, supply needs, work orders, and follow up with maintenance staff, vendors, or leadership as appropriate
• Monitors inventory of food, supplies, paper goods, cleaning products, snacks, beverages, and related operational materials, and assists with ordering, receiving, storage, and stock rotation
• Identifies operational challenges and helps implement practical solutions that support client care, staff efficiency, safety, service quality, and long-term campus growth
• Associate degree in Culinary Arts, Hospitality Management, Foodservice Management, Facilities Management, Business, or a related field preferred. Equivalent combination of foodservice, hospitality, residential operations, facilities, or supervisory experience may be substituted for degree.
• Minimum of 2 years of supervisory or management experience with responsibility for staff oversight, performance management, and day-to-day operations
• Minimum of 2 years of experience supporting foodservice operations, inventory, sanitation, ordering, and documentation required
• Experience with special diets, allergen awareness, food safety, and regulatory compliance strongly preferred
• Experience supporting environmental services, facility readiness, or light maintenance coordination preferred