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Dining Operations Jobs in Georgia (NOW HIRING)

Ladgov Corporation

Rations Clerk

Fort Stewart, GA · On-site

$14.25 - $18.25/hr

Fort Stewart, GA Position Summary Maintain accurate food service records, inventory documentation, and administrative support for daily dining operations. Key Responsibilities * Maintain inventory ...

LADGOV CORPORATION

Rations Clerk

Fort Stewart, GA · On-site

$14.25 - $18.25/hr

Maintain accurate food service records, inventory documentation, and administrative support for daily dining operations. Key Responsibilities: * Maintain inventory records * Track meal counts

Ladgov Corporation

Rations Clerk

Fort Stewart, GA · On-site

$14.25 - $18.25/hr

Fort Stewart, GA Position Summary Maintain accurate food service records, inventory documentation, and administrative support for daily dining operations. Key Responsibilities * Maintain inventory ...

Ladgov Corporation

Clipper Room Attendant

Fort Stewart, GA · On-site

$12.75 - $16/hr

Fort Stewart, GA Position Summary Maintain cleanliness and organization of dishwashing and tray return areas while supporting efficient dining operations. Key Responsibilities * Collect trays and ...

Sodexo

Food Operations Manager 1

Macon, GA

$56K - $87K/yr

Manage high-volume dining operations with visibility across service, safety, and financial outcomes. * Champion sustainability, culinary quality, and continuous improvement initiatives. * Partner ...

Sodexo

Food Operations Manager 1

Macon, GA · On-site

$56K - $87K/yr

Manage high-volume dining operations with visibility across service, safety, and financial outcomes. * Champion sustainability, culinary quality, and continuous improvement initiatives. * Partner ...

Sodexo

Food Operations Manager 1

Macon, GA · On-site

$56K - $87K/yr

Manage high-volume dining operations with visibility across service, safety, and financial outcomes. * Champion sustainability, culinary quality, and continuous improvement initiatives. * Partner ...

Ladgov Corporation

Clipper Room Attendant

Fort Stewart, GA · On-site

$12.75 - $16/hr

Fort Stewart, GA Position Summary Maintain cleanliness and organization of dishwashing and tray return areas while supporting efficient dining operations. Key Responsibilities * Collect trays and ...

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Dining Operations information

What are dining operations?

Dining operations refer to the management and coordination of food service activities within establishments such as restaurants, cafeterias, hotels, and institutional dining facilities. This includes overseeing staff, ensuring food quality and safety, maintaining inventory, organizing meal service, and providing excellent customer experiences. Dining operations managers are responsible for streamlining workflows, adhering to health regulations, and optimizing both front-of-house and back-of-house operations to ensure efficient and profitable service.

What are the key skills and qualifications needed to thrive in dining operations, and why are they important?

To thrive in Dining Operations, you need knowledge of food safety, customer service, and basic restaurant management, often supported by experience in hospitality or food service roles. Familiarity with point-of-sale (POS) systems, inventory management software, and health regulations is commonly required. Strong teamwork, attention to detail, and communication skills help create a positive dining experience and efficient workflow. These skills are essential to ensure safety, customer satisfaction, and smooth daily operations in a fast-paced environment.

What are some typical challenges faced in a dining operations role, and how can candidates prepare to handle them?

Dining Operations professionals often encounter challenges such as managing high-volume service periods, ensuring consistent food quality, and coordinating effectively with both kitchen and front-of-house teams. To prepare, candidates should develop strong organizational skills, practice effective communication, and be adaptable to fast-paced environments. Familiarity with health and safety regulations, as well as a customer-focused mindset, can help navigate these challenges and contribute to smooth, efficient service.

What is the difference between Dining Operations vs Food Service Supervisor?

AspectDining OperationsFood Service Supervisor
CredentialsExperience in restaurant or hospitality management, certifications like ServSafeFood safety certification, supervisory experience
Work EnvironmentRestaurants, hotels, catering servicesRestaurants, cafeterias, catering venues
Employer & Industry UsageHospitality, food service managementFood service establishments, hospitality
Common Search/ComparisonYesYes

Dining Operations refers to managing overall restaurant or hospitality service functions, including staff coordination, customer experience, and operational efficiency. Food Service Supervisor typically focuses on supervising daily food service activities, ensuring quality and safety. While both roles involve food safety and customer service, Dining Operations has a broader scope encompassing multiple departments and strategic planning, whereas Food Service Supervisor is more hands-on with daily food service activities.

Dining Operations jobs near you

Director of New Restaurant Openings

Atlanta, GA • Hybrid

Lagardere Travel Retail
See more jobs at Lagardere Travel Retailexternal

Full-time

Re-posted 24 days ago

Job description

The Director, Restaurants & Bars – New Builds (Dining Execution) leads the dining division’s operational planning, build execution, and opening readiness for new restaurant, bar and market venues (all ding locations). Serving as the primary Dining point person throughout the new build lifecycle, this role ensures concepts are translated into efficient, high-performing, guest-ready operations - from early planning through opening and stabilization.

This role partners closely with the Senior Director of Brand Development, Regional Dining Vice Presidents, VP of Dining and SVP of Dining and other stakeholders to ensure venues meet brand intent while delivering operational excellence.

DUTIES AND RESPONSIBILITIES:

New Build Execution Leadership (Dining)

  • Lead the Dining workstream for all restaurant and bar new build projects from planning through opening and stabilization.
  • Own dining operational deliverables, project schedules, and readiness milestones (staffing, training, SOPs, equipment, systems).
  • Coordinate cross-functional execution with Design, Construction, Development, Culinary, Beverage, Finance, Procurement, IT, Marketing, and external vendors.
  • Identify risks and drive solutions to protect timeline, budget, and operational performance.

Operational Planning & Venue Readiness

  • Translate approved concepts into operational requirements, including FOH/BOH workflows, service models, labor planning, and guest experience standards.
  • Partner with Culinary and Beverage leaders on operational execution needs (menu feasibility, production flow, bar buildout requirements).
  • Build pre-opening plans including critical paths, staffing strategy, training support, mock service, and opening-week execution.

Design/Build Support & Procurement

  • Review and approve dining-specific design elements including kitchen/bar layouts, service stations, equipment packages, smallware’s, and key operational details.
  • Support/Lead dining procurement planning and opening orders to ensure venues are fully equipped and ready to operate on day one.
  • Collaborate/Coordinate vendor timelines and installations to align with construction schedules.

Stakeholder Alignment

  • Work closely with Design, Construction, and Business Development/Development teams to ensure dining requirements are incorporated into plans, timelines, budgets, and build execution.
  • Partner with Dining Operations leadership to align staffing plans, training, SOPs, service standards, and operational readiness for a successful opening and post-opening stabilization.
  • Collaborate with the Senior Director of Brand Development to ensure operational execution supports brand intent, guest experience standards, and concept objectives.
  • Act as the primary Dining execution liaison across internal departments and external partners, ensuring clear communication, accountability, and timely decision-making.

POSITION QUALIFICATIONS:

  • Strong restaurant/bar operational expertise with proven new build or opening experience.
  • Demonstrated ability to lead cross-functional, high-volume project execution.
  • Knowledge of kitchen/bar design requirements, workflows, equipment, and service models.
  • Excellent communication, project management, and organizational skills.
  • Ability to balance multiple openings and deadlines while maintaining high standards.

Minimum Requirements:

Legal Age: 18 Years
Education or Equivalent Experience: Bachelor’s degree or equivalent experience in hospitality, operations, or related field.
Supervisory/Managerial Experience: 3+ years
Function Specific Experience: 8–10+ years of progressive restaurant/bar operations with 3–5+ years leading openings, new builds, or major renovations.

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