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Dining Facility Manager

CW Resources, Inc.
Natick, USA
Full-time
Senior · 5+ years experience
Onsite
USD 65000-65000 yearly / year
Discovered 2 months ago
Microsoft Office Suitefood service management systemsbusiness management systems

Full Job Posting

• Location: Natick, MA

  • Pay : Starting salary of $65,000+ annually, depending on experience, education, and overall qualifications.
  • Lead, coach, and develop team members to achieve individual and departmental objectives.
  • Monitor key performance indicators and implement process improvements to enhance efficiency and quality.
  • Support recruiting, onboarding, training, and employee development initiatives.
  • Conduct performance evaluations and provide ongoing coaching and feedback.
  • Ensure compliance with company policies, procedures, and applicable regulations.
  • Collaborate with cross-functional teams to support business initiatives and organizational goals.
  • Resolve employee and operational issues in a timely and professional manner.
  • Prepare reports, maintain records, and communicate updates to leadership.
  • Bachelor's degree or an equivalent combination of education and relevant experience.
  • Minimum of five (5) years of progressive food service experience in high-volume, large-scale operations, including at least three (3) years in a supervisory or management role.
  • Experience managing workforce scheduling, labor distribution, and food service management systems.
  • Knowledge of budgeting, forecasting, labor management, and cost control practices.
  • Proficiency in Microsoft Office Suite and other business management systems.
  • Valid driver's license.
  • Ability to obtain and maintain a government security clearance.
  • ServSafe Manager certification required; HACCP certification preferred.
  • Experience supporting military, institutional, correctional, healthcare, higher education, or government food service operations.
  • Experience managing vendor relationships, inventory control, and supply chain operations.
  • Knowledge of AbilityOne Program requirements, workforce integration practices, and contract compliance standards.
  • Ability to manage multiple priorities in a fast-paced environment.
  • Excellent verbal and written communication skills.
  • Strong customer service orientation with a commitment to creating positive dining experiences.
  • Strong analytical and problem-solving skills with the ability to make data-driven decisions.
  • Sous Chef.
  • Kitchen Supervisor.
  • Kitchen Manager.
  • Food Service Manager.
  • Catering Supervisor or Manager.
  • Banquet Chef or Banquet Operations.
  • Hotel Food & Beverage Operations.
  • Corporate Dining Services.
  • College and University Dining.
  • Hospital Food Service.
  • Military Dining Facilities.
  • Correctional Food Service.
  • Commissary or Institutional Food Production.
  • Meaningful, mission-driven work that directly supports those who serve our nation.
  • A collaborative work environment that values teamwork, accountability, respect, and professional growth.
  • Work alongside a supportive crew where you're more than just a number, you're part of a tight-knit operation committed to excellence.
  • Access to a dedicated Employee Wellness Coordinator and comprehensive employee support resources.
  • Insurance - Medical, Dental, Vision.
  • Telemedicine.
  • Retirement Plan & Match Options.
  • Disability Plans.
  • Life Insurance.
  • Paid Holidays & Vacation.
  • Sick & Personal Time.
  • Voluntary Benefits Offered Includes: Hospital Indemnity, Accident, Critical Illness & Voluntary Life.
  • Hospital Indemnity, Accident, Critical Illness & Voluntary Life.
  • Frequently stands and walks throughout the dining facility and kitchen areas during meal service, inspections, and staff supervision. Shifts may require 6–10 hours of intermittent movement on hard surfaces.
  • Regularly perform administrative duties at a desk, including scheduling, reporting, inventory management, and communication with government personnel. May sit for extended periods while using a computer or reviewing documentation.
  • Occasionally lifts and moves boxes of food, cleaning supplies, and small equipment weighing up to 50 pounds.
  • Requires frequent movement between food prep areas, serving lines, storage rooms, dishwashing stations, and office spaces. Must respond promptly to operational needs across the facility.
  • May bend, stoop, or reach during inspections, equipment checks, or when assisting staff with physical tasks.
  • Works in hot environments near cooking equipment and cold areas such as walk-in refrigerators and freezers. Must transition between temperature zones during routine oversight.
  • Exposed to ambient noise from kitchen equipment, ventilation systems, and team communications.
  • Encounters food aromas, steam, and cleaning chemicals during walkthroughs and inspections. Sensory tolerance is required to work safely and comfortably.
  • May encounter wet or slick floors due to spills or cleaning activities. Use of slip-resistant footwear and enforcement of safety protocols is essential.
  • Reasonable accommodations can be provided.
  • Notification of Employee Rights Under Federal Labor Laws posters: https://www.dol.gov/agencies/olms/poster/labor-rights-federal-contractors
  • CW’s Self - Disclosure Form: https://forms.office.com/pages/responsepage.aspx?id=zZj4MtUu00iOjM5NS60vhGhCUZaiq9RLhDLFapc8phdUQzRDRTlPUDNINzI3QTNUNEJONlZDSTZSMC4u&route=shorturl
  • Please E-mail: [email protected] to submit a request for accommodation with the application process.

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