Key Responsibilities and Required Skills for Food Operations Manager
💰 $60,000 - $95,000
Food ServicesCulinary ManagementOperationsHospitality
🎯 Role Definition
The Food Operations Manager oversees the daily operations of food service facilities, ensuring high-quality food production, efficient workflow, and compliance with health and safety standards. This role manages staff, coordinates with suppliers, monitors budgets, and implements operational strategies to achieve excellence in service delivery and customer satisfaction.
📈 Career Progression
Typical Career Path
Entry Point From:
- Assistant Food Manager
- Kitchen Supervisor
- Food Service Coordinator
Advancement To:
- Regional Food Operations Manager
- Director of Culinary Operations
- Corporate Food Services Manager
Lateral Moves:
- Hospitality Operations Manager
- Catering Manager
Core Responsibilities
Primary Functions
- Oversee daily food production operations to ensure consistent quality and service standards.
- Manage kitchen and food service staff, including hiring, training, scheduling, and performance evaluations.
- Develop and implement standard operating procedures for food preparation, storage, and service.
- Monitor compliance with local, state, and federal health, safety, and sanitation regulations.
- Plan, control, and monitor food budgets, including labor, inventory, and operational costs.
- Coordinate with suppliers and vendors to ensure timely delivery of high-quality ingredients and supplies.
- Conduct regular inspections of kitchen facilities, equipment, and storage areas.
- Implement and monitor inventory control systems to minimize waste and optimize stock levels.
- Collaborate with culinary teams to develop menus, special promotions, and seasonal offerings.
- Analyze operational metrics to identify trends, inefficiencies, and areas for improvement.
- Ensure proper portioning, presentation, and consistency of all food items.
- Develop and maintain quality assurance programs, including taste tests, audits, and feedback collection.
- Oversee catering, events, and special projects to ensure successful execution and customer satisfaction.
- Manage conflict resolution and staff relations, fostering a positive team culture.
- Ensure effective communication between front-of-house and back-of-house operations.
- Drive continuous improvement initiatives to enhance productivity, efficiency, and guest experience.
- Prepare operational reports, budgets, and forecasts for senior management review.
- Coordinate training programs for new hires and ongoing staff development.
- Stay informed about food trends, industry regulations, and innovative operational practices.
- Monitor customer feedback and implement corrective actions to improve service quality.
Secondary Functions
- Support ad-hoc operational reports and performance analysis.
- Contribute to strategic planning for food service expansion, process optimization, and sustainability initiatives.
- Collaborate with cross-functional teams to integrate operational improvements.
- Participate in management meetings and planning sessions for organizational goals.
Required Skills & Competencies
Hard Skills (Technical)
- Culinary operations management
- Food safety and sanitation compliance (HACCP, FDA regulations)
- Budgeting, cost control, and financial reporting
- Staff scheduling, training, and performance management
- Inventory management and procurement
- Quality assurance and process standardization
- Menu planning and recipe development
- Event and catering operations
- Operational analytics and KPI monitoring
- Equipment operation and maintenance oversight
Soft Skills
- Leadership and team management
- Strategic planning and decision-making
- Strong communication and interpersonal skills
- Problem-solving and conflict resolution
- Attention to detail and quality focus
- Adaptability in fast-paced environments
- Customer service orientation
- Collaboration across departments
- Time management and organizational skills
- Initiative and innovation in operations
Education & Experience
Educational Background
Minimum Education:
Associate Degree or equivalent experience in culinary or hospitality management
Preferred Education:
Bachelor’s Degree in Culinary Arts, Hospitality Management, or Business Administration
Relevant Fields of Study:
- Culinary Arts or Food Service Management
- Hospitality and Restaurant Management
- Business Administration
Experience Requirements
Typical Experience Range:
3–5 years in food operations, kitchen management, or food service supervision
Preferred:
Experience managing multiple locations or large-scale food service operations, including budget oversight and staff leadership