Salary Range $50,000 - $75,000
Experience 5+ years in food service management
Work Environment Institutional and commercial food service facilities

What Does a Food Operations Manager Do?

A food operations manager oversees all aspects of food service operations within a facility, managing staff, budgets, food quality, safety compliance, and customer satisfaction.

Food Operations Manager Duties and Responsibilities

The primary responsibilities of a food operations manager include:

  • Manage daily food service operations including production, service, and cleanup
  • Hire, train, schedule, and supervise kitchen and service staff
  • Develop menus and ensure food quality and presentation standards
  • Manage food service budgets, costs, and purchasing
  • Ensure compliance with health codes, food safety regulations, and inspections
  • Monitor inventory levels and manage vendor relationships
  • Implement customer satisfaction initiatives and respond to feedback
  • Analyze financial performance and prepare operational reports
  • Maintain equipment and coordinate maintenance and repairs
  • Develop and enforce standard operating procedures for all food operations

Required Skills and Qualifications

To succeed as a food operations manager, you will need the following skills and qualifications:

  • Food service management and operations expertise
  • Staff leadership, training, and development
  • Budget management and cost control
  • Knowledge of food safety regulations and HACCP principles
  • Menu development and culinary knowledge
  • Vendor management and purchasing skills
  • Customer service and quality assurance
  • Analytical skills for financial and operational reporting

Education and Training

A bachelor's degree in hospitality management, food service management, or a related field. ServSafe Manager certification required. Some positions accept extensive food service experience in lieu of a degree.

Salary and Job Outlook

Average Salary: $50,000 - $75,000 per year

Food operations managers are employed by hospitals, universities, corporate cafeterias, and hospitality companies. Career advancement includes director of dining services, regional food service manager, or hospitality executive positions.