Food Operations Manager 2 - Airport Lounge

To thrive as a Food Operations Manager 2 at Sodexo Live!, you should have a minimum of an Associate's Degree or equivalent experience along with at least two years of management and functional experience in food or culinary services. We're looking for individuals with a strong background in hospitality, particularly those who've worked in upscale environments such as hotels or restaurants.

As a Food Operations Manager 2 at Sodexo Live!, you'll be responsible for overseeing daily food operations at Miami International Airport. This includes ensuring high-quality food and service, achieving financial targets, developing client relationships, and coaching your team. You will ensure compliance with food safety standards and maintain Sodexo's reputation for excellence.

You'll work in a dynamic and fast-paced environment at Miami International Airport, where no two days are alike. You'll be part of a collaborative team that values exceptional customer service and works together to create memorable experiences for travelers. It’s an exciting opportunity that positions you at the heart of hospitality in an airport lounge setting.

At Sodexo Live!, we believe in investing in our employees. Alongside competitive compensation, you’ll have access to benefits such as medical and dental plans, a 401(k) plan with matching contributions, and paid time off. We also offer career growth opportunities, including tuition reimbursement, to help you reach your professional goals.

Yes, having the ability to communicate in Spanish is beneficial for the Food Operations Manager 2 position at Sodexo Live!. Being bilingual can enhance your effectiveness in managing a diverse team and connecting with a wider range of clients and customers in the airport lounge setting, which often attracts international travelers.

As a Food Operations Manager, I believe in a coaching leadership style that emphasizes encouragement and mentorship. I strive to engage my team by offering support and guidance, fostering an environment where they feel empowered to contribute their ideas and solutions.

Handling multiple priorities requires adept organization and clear communication. I make use of task management tools to prioritize daily operations while ensuring my team is aligned. By delegating responsibilities effectively and fostering teamwork, we can ensure smooth operations during peak times.

My experience with food safety regulations is extensive. I am well-versed in local and national compliance standards, and I enforce rigorous safety protocols in all food preparation and service areas. Regular training and staff engagement are key strategies I use to maintain high safety standards in every operation.

For effective client relationship management, I prioritize open communication and regular check-ins. I believe in understanding client needs through active listening and feedback, which helps me provide tailored solutions and maintain a positive rapport with our partners in the lounge.

Once, I trained a new team member who was overwhelmed. I broke down tasks into manageable sections and provided practical demonstrations, paired with follow-ups. They quickly gained confidence and became a valuable asset to our team, showcasing the importance of patience and tailored training.

To ensure high-quality food production, I maintain strict quality control measures and regularly review inventory and ingredient sources. Collaborating closely with kitchen staff allows us to identify and resolve any issues quickly, ensuring consistent excellence in every dish we serve.

My approach to managing food costs includes detailed budgeting, regular inventory checks, and working closely with suppliers to negotiate pricing. I also analyze customer feedback to adjust menu offerings, ensuring we serve popular dishes that maximize profitability while minimizing waste.

I once introduced a reward system for exceptional work among my staff. Celebrating small wins, like meeting food quality targets, fostered a more motivated atmosphere. I believe recognition and incentives significantly enhance team morale and performance.

When handling customer complaints, I prioritize active listening and empathy. I address their concerns immediately and work towards a solution that satisfies them. Following up after the interaction ensures they feel valued and that their feedback has been taken seriously.

The key to a successful food operations team lies in seamless communication, trust, and a shared commitment to customer satisfaction. Providing team members with resources, training, and support fosters a collaborative atmosphere, leading to exceptional service and memorable experiences for our guests.