Food Service Manager - Refinery Cafeteria

Refinery Food Service Manager

Position Overview

We are seeking an experienced, hands-on Food Service Manager to oversee daily operations at our refinery food service location. This individual must thrive in a fast-paced environment, have strong food service and catering experience, and be able to lead a team while maintaining high standards for food quality, presentation, safety, and customer service.

This is a Monday–Friday position, with no regular weekend work. Weekend availability may occasionally be required for emergency services or special events.

The ideal candidate is organized, dependable, and a strong critical thinker who can make sound decisions, solve problems independently, and adapt to changing operational needs. This position also offers the opportunity to earn quarterly performance bonuses.

Key Responsibilities

• Daily Operations: Oversee daily food service operations to ensure efficient workflow, consistent food quality, and excellent customer service in a fast-paced environment.
• Team Leadership: Manage employee scheduling, coordinate staffing needs, delegate responsibilities, and ensure team members follow established procedures and expectations.
• Catering & Special Events: Coordinate catering orders, special events, holidays, and other food service needs in collaboration with management.
• Food Preparation & Presentation: Ensure recipes are followed consistently and food is properly prepared, portioned, and presented on the serving line.
• Food Safety & Sanitation: Maintain compliance with food safety standards, proper food handling procedures, sanitation requirements, and a clean, organized work environment.
• Inventory & Ordering: Monitor food inventory, control waste, manage product ordering, and maintain appropriate stock levels to meet daily service and catering demands.
• Customer Service: Maintain positive relationships with customers and site personnel while addressing concerns professionally and promptly.
• Critical Thinking & Problem-Solving: Identify operational issues, respond to unexpected challenges, adjust plans as needed, and make effective decisions to keep operations running smoothly.
• Time Management: Prioritize daily responsibilities, meet service deadlines, and coordinate multiple tasks while maintaining quality and efficiency.
• Cost Control: Monitor food usage, portion sizes, inventory, and labor needs to support cost-effective operations.
• Communication: Work closely with company management to communicate operational needs, staffing concerns, inventory requirements, and upcoming events.
• Policy & Procedure Compliance: Ensure employees follow company policies, site-specific requirements, and all applicable food service and safety procedures.
  

Schedule & Compensation Perks

• Monday–Friday schedule with no regularly scheduled weekend shifts.
• Weekend work only as occasionally needed for emergency services or special events.
• Quarterly performance bonus opportunities based on established performance criteria.

Qualifications

• Previous food service management or supervisory experience required.
• Catering experience required, including planning, preparation, coordination, or execution of catered events.
• Strong leadership, communication, and interpersonal skills.
• Demonstrated critical thinking, problem-solving, and decision-making abilities.
• Experience with food inventory, ordering, waste reduction, and cost control.
• Knowledge of food safety, sanitation, food preparation, and proper food presentation.
• Strong organizational skills and the ability to manage competing priorities in a fast-paced environment.
• Experience managing employee schedules and coordinating staffing needs.
• Ability to work independently while collaborating effectively with company management.
• Dependable, adaptable, and committed to maintaining high standards of quality and professionalism.

Ideal Candidate

The ideal candidate is a hands-on manager who understands that successful food service requires more than preparing and serving meals. They can lead a team, plan ahead, manage inventory and labor, coordinate catering needs, and think critically when unexpected situations arise. They take ownership of their location and ensure daily operations run safely, efficiently, and consistently.