Multi-Location Foodservice Operations Manager - UC Serves
Full Time • Chophouse
Benefits:
- 401(k)
- 401(k) matching
- Bonus based on performance
- Competitive salary
- Free uniforms
- Training & development
Position Overview
We are seeking an experienced and highly capable Multi-Location Foodservice Operations Manager to oversee and execute daily operations across a growing, high-volume foodservice program. This is a senior-level, hands-on leadership role responsible for managing multiple service locations, teams, and production systems.
This position supports a large client site serving approximately 1,500+ guests daily, with food prepared at a centralized commissary and distributed to multiple service points, with continued expansion into on-site container kitchens.
The ideal candidate is a strong operational leader with experience in high-volume foodservice, team management across multiple locations, and full ownership of food programs—from staffing and logistics to recipe development and cost control.
Key Responsibilities
Operations & Multi-Location Management
- Oversee daily foodservice operations across multiple locations and service points
- Manage and coordinate service for breakfast, convenience, and lunch periods
- Ensure smooth execution of food transport, setup, and service from commissary to sites
- Maintain high standards of food quality, presentation, and service efficiency
- Manage and maintain 2 kitchen operations and 4 company vehicles
- Adapt operations as the program scales, including expansion into container kitchens
Staff Leadership & Workforce Management
- Hire, train, and lead a team of 15–35 employees across multiple locations
- Create and manage schedules to ensure proper staffing coverage at all sites
- Provide ongoing coaching, performance management, and team development
- Maintain accountability and uphold operational standards across all team members
Food Program Management
- Develop, design, and execute recipes for high-volume production
- Maintain deep understanding of:
- Food costing
- Menu planning
- Product utilization
- Oversee food ordering, inventory control, and vendor coordination
- Ensure consistency and quality across all menu offerings
Food Safety & Compliance
- Ensure full compliance with food safety, sanitation, and health regulations
- Monitor food handling, holding temperatures, and transportation standards
- Maintain clean, safe, and organized kitchen and service environments
Logistics & Inventory
- Coordinate food receiving and distribution from commissary operations
- Monitor inventory levels and proactively manage ordering needs
- Control food cost and minimize waste through efficient systems
Communication & Client Relations
- Act as a key point of communication between:
- Senior management
- Clients
- Team members
- Ensure strong, professional relationships and clear communication across all stakeholders
Growth & Program Development
- Support operational scaling and process improvement
- Assist in building systems for increased service volume and additional locations
- Contribute to long-term program development and efficiency
Work Schedule & Requirements
-
50 hours per week total
- 45 hours on-site/in-field operations
- 5 hours administrative/office work
- Must be available to support early morning and daytime service operations
Service Schedule
Monday – Friday
- Breakfast: 6:00 AM – 8:00 AM
- Convenience: 8:00 AM – 10:00 AM
- Lunch: 10:00 AM – 2:00 PM
Saturday
- Lunch: 10:00 AM – 2:00 PM
Physical Requirements
- Ability to lift and carry up to 65 lbs
- Ability to stand, walk, and work in active kitchen/service environments for extended periods
Qualifications
Required
- 3+ years of foodservice management experience
- Experience managing multi-location or high-volume operations
- Proven ability to lead and schedule large teams (15–35 employees)
- Strong knowledge of:
- Food costing
- Ordering systems
- Recipe development and execution
- Excellent communication and leadership skills
Preferred
- Experience in commissary or contract dining operations
- ServSafe certification (or equivalent)
- Experience supporting 1,000+ meals per day operations
Core Competencies
- High-level operational leadership
- Multi-location coordination
- Strong organizational and scheduling skills
- Problem-solving in fast-paced environments
- Team development and accountability
- Cost control and efficiency management
Compensation & Benefits
Compensation is competitive and based on experience.
Benefits may include:
- Health benefits
- Paid time off
- 401(k) with company match
- Employee discounts
- Paid training
- Growth opportunities as the program expands
Work Location
- In-person, multi-site operations
Compensation: $50,000.00 - $70,000.00 per year
The 1830 Chophouse is a relaxed-fine dining restaurant in the downtown square of a thriving and upcoming community. We believe our staff is the most important component to our success and want to hire and train the best people to ensure continued excellence. We are proud to work side by side with our employees to make our business and our community warm and welcoming for everyone. Our focus is on hiring people that share our vision and giving them the training and tools to grow and succeed.
(if you already have a resume on Indeed)
Or apply here.
Flexible Schedule
We work with you to find a schedule that fits your life and our business.
Free Meals
Every shift you work we provide a meal stipend that fully covers most menu items. You can’t be your best if you are hungry
Ongoing Training
Knowledge is the key to growth and we offer ongoing training to help you be the best you can be.
Growth Opportunities
We are always looking for opportunities to grow our company and we want our staff to grow with us.
Holidays Off
We believe in family and want you to spend time with yours so we close on Thanksgiving, Christmas Day, New Year’s Day to make sure we are all able to enjoy a holiday.