Food Operations Manager

JOB SUMMARY 

The Food Operations Manager oversees all food production operations at the company’s headquarters, including the commissary kitchen and smokers. This role supports multiple restaurant locations, catering, and vending events, ensuring all products consistently meet the highest quality standards and adhere to company recipes and protocols. Responsibilities include managing and training commissary and smoker staff, collaborating with restaurant and event managers to optimize operations, maintaining compliance with health and safety standards, managing vendor relationships, and driving continuous improvement across all food production processes.  This position also supports the training and oversight of smoker operations, and conducts routine food quality checks across all locations to ensure optimal food quality.

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PRIMARY RESPONSIBILITIES 

Operational Oversight

• Directly perform and supervise hands-on work with Commissary, Smoker, and Catering Production teams, particularly during peak business hours (up to 90% of work hours).

• Oversee all food production timing and execution at the headquarters, including commissary operations, smoker output, event food production, and meat and food transfers to satellite locations.  

• Continually monitor and update production schedules to meet business needs.  

• Maintain compliance with all federal, state, and local health, labor, and safety regulations.

• Closely monitor meat quality throughout its life cycle (raw, prepped, smoked, cooled, and reheated) to ensure consistent high-quality output.

• Work with vendors and staff to address quality issues and maintain standards.

Team Management

• Oversee the recruitment, hiring, training, evaluation, and supervision of Commissary, Smoker, and Catering Production teams.

• Oversee and approve weekly department schedules, considering volumes, special events, and daily operations.

• Lead and evaluate the performance of department managers, ensuring alignment with company goals.

• Approve weekly payroll for final processing.

Inventory and Financial Controls 

• Oversee financial aspects of the department, including: labor and food costs, P&L reviews, and annual budget adherence. 

• Monitor department budgets, assist in the negotiation of vendor agreements, and ensure cost-effective, high-quality operations of the department. 

• Manage inventory purchasing, storage, and distribution for commissary  and smoker operations.

• Develop and implement controls to monitor food costs, minimize waste, and prevent theft.

Menu Development and Event Planning

• Develop, test, price, and document new menu offerings, monthly specials, and limited-time offers.

• Oversee the rollout of new and limited-time menu offerings and specials across all locations. Assist in monitoring their execution to ensure consistency with recipes, preparation methods, and presentation standards.

• Collaborate with Restaurant and Event Managers to plan and execute unique events, special menus, and large-scale events and holidays.

• Work onsite during major events and holidays to ensure smooth execution.

• Lead the planning and execution, including being on site, for all custom catering events. 

Financial and Strategic Management

• Monitor labor and food costs, conduct P&L reviews, and ensure adherence to annual budgets.

• Assist in negotiating vendor agreements for cost-effective operations.

• Provide feedback and implement changes to improve operational efficiency and address restaurant management concerns.

Equipment and Facility Maintenance

• Oversee the maintenance and cleanliness of commissary vehicles and equipment, ensuring compliance with safety standards.

• Manage the commissary maintenance calendar to ensure timely completion of required tasks.

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OTHER RESPONSIBILITIES 

• Adhere to and continuously update the HQ - Commissary department’s operational calendar to ensure completion of all required tasks in accordance with company deadlines.  

• Document all workflows, processes, and procedures related to the position and/or department, ensuring they are maintained in the company's operations manual, and continuously update them as changes occur.

• Assist in the management of operational platforms such as Caterzen, Toast, Connecteam, and R365 for optimal efficiency.

_______________________________________________________________________________________WORK SCHEDULE

This role typically requires 45–55 hours per week, depending on workload. Flexibility is essential, as the position may involve evening, weekend, early morning, and holiday availability as needed for restaurant shifts, events or urgent operational matters, sometimes on short notice.  Emergency coverage of staff and adjusting schedule to meet last minute needs or unforeseen circumstances is required.  This position must also be flexible to field calls during off-shift hours from staff and department managers in need of immediate guidance or decisions. Additionally, the role requires participation in custom catering events and large company events outside regular hours, contributing to "all hands on deck" efforts to ensure successful execution. Travel may be required.  This position requires full-time onsite presence. Remote work options are not available for this role.

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SKILLS REQUIRED

• High school diploma or equivalent.  Associate’s or Bachelor’s degree in Culinary Arts, Food Service Management, or extensive relevant experience in food production management or restaurant operations may be considered in place of formal education.

• Comprehensive knowledge of food preparation, smoking techniques, and quality standards in a high-volume environment.

• Ability to manage inventory levels, track usage, and optimize ordering to minimize waste and costs.

• Thorough understanding of local, state, and federal health and safety regulations, including food handling and storage requirements.

• Experience with restaurant operations platforms for scheduling, inventory, and reporting.

• Skills in creating, testing, and implementing new menu items and specials.

• Excellent communication and interpersonal skills, with the ability to foster strong relationships with employees and managers at all levels.

• Proven ability to train, develop, and supervise staff, and collaborate with other managers to ensure smooth daily operations.

• Demonstrated ability to handle confidential information with the highest level of discretion and professionalism.

• Skilled in setting performance benchmarks, providing feedback, and holding team members accountable.

• Expertise in managing food and labor costs, analyzing P&L statements, and ensuring budget adherence.

• Ability to identify inefficiencies, develop solutions, and implement changes to improve operations.

• Strong skills in monitoring metrics such as waste, inventory, and sales to inform decision-making.

• Effective at working with restaurant managers, event teams, and vendors to address issues and align goals.

• Strong focus on ensuring the highest quality product and service for guests and clients.

• Ability to document workflows, processes, and results clearly and effectively for internal use and management review.

• Willingness to perform hands-on work during peak hours, high-volume events, and holidays.

• Ability to prioritize and manage multiple tasks across various departments effectively.

• Competence in overseeing and occasionally operating large vehicles and ensuring their maintenance.

• Capacity to adapt to changing demands, schedules, and priorities in a dynamic food production environment.

• Innovating menu offerings and operational solutions to enhance efficiency and guest satisfaction.

• Commitment to refining processes, improving team performance, and upholding company standards.

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CERTIFICATIONS/TRAINING REQUIRED

• Successful completion of company training program, including mandatory sexual harassment training within 8 weeks of start date.

• ServSafe certification - must have or obtain within 8 weeks of start date and maintain certification throughout the course of employment.  

• TIPS alcohol certification - must have or obtain within 8 weeks of start date and maintain certification throughout the course of employment. 

__________________________________________________________________________________________________DRIVING REQUIREMENTS

• Reliable transportation to attend off-site meetings as needed.

• Valid driver’s license and proof of personal insurance that meets company requirements to drive company vehicles.  

• Clear motor vehicle record (MVR) check.

• Comply with company policies regarding safe driving practices and maintain a clean driving record throughout the duration of employment.

• Ability to safely operate company vehicles, including large vans, box trucks, food trucks, and combination truck/trailer units.

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PHYSICAL REQUIREMENTS

• Ability to stand, walk, and remain on your feet for extended periods (up to 8 hours).

• Capacity to perform repetitive tasks, such as lifting food items and supplies. 

• Ability to lift, carry, and transport items weighing up to 80 pounds, such as food, trays, tables, chairs, and other equipment.

• Frequent use of hands and fingers is required for various tasks essential to restaurant operations, such as handling knives, operating a combi oven, and other related duties.

• Comfortable maneuvering and carrying heavy trays of food and beverages safely.

• Frequent bending, stooping, and reaching to prepare food, clean work spaces, load vehicles, organize and access supplies or equipment.

• Strong hand-eye coordination for carrying trays, preparing foods, etc. 

• Ability to navigate crowded or confined spaces quickly and efficiently.

• Comfortable working indoors or outdoors in various weather conditions, depending on the event location.

• Ability to adapt to fluctuating temperatures in kitchens, serving areas, or outdoor venues.

• Ability to maintain clear and professional communication while performing physical tasks.

• Sharp hearing acuity to communicate and respond effectively in loud environments with significant background noise, typical of restaurant and event settings.

• Withstand exposure to possible food allergens including but not limited to; meats, fish, nuts, dairy, and oils. 

• Withstand exposure to and work with cleaning chemicals.

Disclaimer: The above statements are intended to describe the general nature and level of work being performed by the individuals assigned to this position. They are not intended to be an exhaustive list of all responsibilities, duties and skills required of individuals in this position. This position description is subject to change by the Company as the needs and requirements of the position change.