Food Operations Manager 3 - job 1 of 4

The Food Operations Manager 3 at Sodexo is responsible for leading university dining operations at South Dakota State University, which includes managing Resident Dining, Catering, and Concessions. Your role also involves strategic planning to align with current dining trends, effective financial management, and cultivating a positive work environment through exceptional talent management.

To qualify for the Food Operations Manager 3 position at Sodexo, candidates typically need a Bachelor's degree or equivalent experience, along with at least three years of management experience in food or culinary services. Previous success in managing high-volume campus dining accounts and strong organizational and communication skills are also essential.

Sodexo offers a comprehensive benefits package for the Food Operations Manager 3 role, which may include medical, dental, and vision coverage, a 401(k) plan with matching contributions, paid time off, company holidays, and career growth opportunities including tuition reimbursement. Additionally, living in Brookings means no state income tax!

At Sodexo, the work environment for the Food Operations Manager 3 is dynamic and inclusive, where diversity of thought and opinion is celebrated. You’ll collaborate with a passionate team committed to enhancing the quality of life for the campus community while enjoying a supportive atmosphere that values your contributions.

Sodexo fosters employee engagement for the Food Operations Manager 3 role by encouraging mentorship and training opportunities within the team. This commitment to creating a positive work atmosphere allows employees to thrive and express themselves, which is crucial for driving excellence in dining services.

As a Food Operations Manager, I prioritize budgeting and forecasting while rigorously monitoring expenses and revenue streams. I regularly analyze financial reports to identify trends and opportunities for cost-saving while ensuring funds are allocated efficiently to enrich the dining experience.

Throughout my career, I've managed various aspects of campus dining and catering, from planning special events to optimizing daily service offerings. My experience includes coordinating with teams to ensure exceptional service delivery while maintaining high standards of food quality, safety, and sustainability.

I believe open and transparent communication is key. I conduct regular team meetings and encourage feedback sessions, allowing team members to voice their ideas and concerns. I also utilize digital communication tools to maintain connection and collaboration among shifts.

In my previous position, I coordinated a large outdoor festival for the university, which required detailed planning and teamwork. By developing a comprehensive action plan, assigning clear roles, and ensuring continuous communication, we successfully executed the event to high acclaim, even exceeding guest satisfaction expectations.

Employee retention starts with engagement and support. I implement training programs that promote professional growth, recognize achievements, and create a positive work culture. I also conduct one-on-one check-ins to understand employee needs and find ways to enhance their experience in our team.

I regularly attend industry conferences, participate in webinars, and engage with professional networks to keep up with evolving dining trends. Additionally, I monitor customer feedback and conduct market research to implement practices that resonate with current preferences and expectations.

When planning a menu for a diverse student population, I take into account dietary needs, cultural preferences, and sustainability. I gather input from student groups to ensure inclusivity and create options that reflect diverse tastes while maintaining nutritional balance.

In my last role, I analyzed workflow processes and identified bottlenecks in food prep. By streamlining procedures and implementing a more organized station layout, we reduced service time by 20% while maintaining food quality, which significantly enhanced overall customer satisfaction.

I approach conflict resolution calmly and constructively. I facilitate open discussions between team members to allow for perspective sharing while guiding them towards a collaborative solution. This promotes unity and ensures that all voices are respected and heard.

I am drawn to Sodexo's commitment to enhancing the quality of life for those we serve and believe my values align perfectly with the company’s mission. The opportunity to lead a culinary team that champions diversity, innovation, and community engagement at South Dakota State University excites me.