Food Service Operations Manager

2 weeks ago


Weston, West Virginia, United States Arby's Full time
Job Overview - Arby's - Food Service Operations Manager

Position Summary: The objective of the Food Service Operations Manager is to oversee a hygienic, secure, and lucrative branded food service establishment where patrons enjoy dining and staff appreciate working. Utilizing fresh ingredients, appetizing menu options, and exceptional customer service is essential for achieving success.

Classification: Full Time

Reports To: Branded Food Supervisor

Supervises: Food Service Clerk, Assistant Manager

Required Education: High School diploma or GED preferred.

Proficiency in speaking, reading, and writing in English is necessary.

Physical Requirements:
  • Capability to lift, push, pull, and carry items or equipment weighing up to 50 pounds;
  • Ability to stand and walk for prolonged periods (95%), Sitting (5%);
  • Capacity to climb, balance, reach, grab, stoop, crawl, bend, and crouch for extended durations;
  • Ability to utilize close, distant, color and peripheral vision, depth perception, and visual focus.
  • Ability to detect and identify scents;
  • Ability to clearly hear and interpret verbal instructions and telephone communications;
Main Responsibilities:
  1. Recruit, train, and supervise all personnel.
  2. Communicate and uphold all handbook and Company policies.
  3. Provide employee guidance and document progressive discipline when necessary.
  4. Schedule workforce in compliance with federal wage and hour regulations.
  5. Ensure Assistant Manager is scheduled during Manager's absence.
  6. Guarantee that food service area and equipment are clean, secure, safe, and well-maintained.
  7. Strictly enforce uniform and dress code as specified by branded food concept.
  8. Ensure that all employees possess a valid Food Handlers card.
  9. Manage inventory of supplies and products. Order supplies and products as needed.
  10. Ensure food items and portions comply with branded food standards.
  11. Monitor and reduce waste. Ensure all waste is accurately recorded and disposed of properly.
  12. Conduct weekly inventories to assess accurate food costs in relation to sales.
  13. Understand and be able to implement all security and emergency protocols.


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