Dining Manager at Fooda

Los Angeles, California, United States -

Full Time

Start Date

Immediate

Expiry Date

09 Apr, 26

Salary

70000.0

Posted On

09 Jan, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Customer Service, Problem Solving, Organization, Detail Oriented, P/L Management, Account Management, Entrepreneurial Mindset, Quick Thinking, Independent Work, Food Service Experience, Catering Experience, Staff Recruitment, Training, Inventory Management, POS Software Management, Accounting

Industry

Food and Beverage Services

Description

Who We Are: We believe a workplace food program is something employees should love and look forward to every day. Powered by technology and a network of over 1,400 restaurants, Fooda feeds hungry people at work through our ongoing food programs located within companies and office buildings. Every day each Fooda location is served by a different restaurant that comes onsite and serves fresh lunch from their chef’s unique menu. Now with over 50 million meals sold, Fooda operates in major cities across the U.S. Eight out of ten employees believe Fooda is one of their company’s top perks. Location Fooda is looking for a Dining Manager in Chicago to provide top-notch service to our enterprise clients. Position Overview The Dining Manager position is critical to the success of Fooda cafeteria. This role will be responsible for the efficient & profitable day-to-day operation of a single location. This job position requires the regular practice of independent judgment call based on the daily performances of all job tasks at hand. Who You Are: You love building relationships and enjoy customer service You are optimistic in the face of problems and you’re capable of finding solutions quickly and effectively You are very organized and detail oriented. Type-A personality is a plus! You must have a background in P/L and comfortable with numbers and data Previous account management experience with a focus on enterprise clients You have an entrepreneurial mindset with the capability of managing work independently Quick thinking on your feet and no problem is too big or small for you You do not wait for direction and are always looking for ways to improve Prior experience in large food service or enterprise catering preferred Ideal candidate will have a bachelors degree in addition to three to five years of relevant experience What You’ll Be Responsible For: Day-to-Day operations of a single-unit location with multiple stations on a daily basis Ensure the “Service Experience” of Fooda is consistently offered to all customers Monitor the set up, restock and breakdown of cafeteria daily Oversee daily arrival and set up of all restaurants – holding them to Fooda Standards of Service and Sanitation Inventory management and ordering of grab and go food products, beverages, and snacks Bi-monthly inventory and P/L accountability Ensuring all customers are rung up and properly charged for goods purchased Update and maintain POS software and database on a daily basis Recruit, schedule, and train of hourly staff Weekly accounting responsibilities and accurate entry into Fooda systems What We’ll Hook You Up With: Competitive market salary and stock options, based on experience Comprehensive health, dental and vision plans 401k retirement plan with company match Paid maternity and parental leave benefits Flexible spending accounts Company issued laptop Daily subsidized lunch program (ours!) and free food and beverages in the office A fulfilling, challenging adventure of a work experience Must be authorized to work in the United States on a full-time basis. No phone calls or recruiters please. The salary range for this role is between $65,000 and $70,000 and is dependent on a number of factors, including but not limited to work experience, training, location, and skills.

Responsibilities

The Dining Manager will oversee the day-to-day operations of a single location, ensuring a high-quality service experience for customers. Responsibilities include managing restaurant setups, inventory, staff training, and financial accountability.