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Food Operations Manager Jobs in Florida (NOW HIRING)

Mr. Greens Produce

Operations Manager

Miami, FL · On-site

The ideal candidate will have extensive experience managing frozen food, protein, meat, poultry, or food distribution operations and possess a strong understanding of cold chain logistics, food ...

Mr. Greens Produce

Operations Manager

Miami, FL · On-site

$85 - $125/hr

Coordinate closely with Sales, Procurement, Transportation, Customer Service, Food Safety/Quality ... Manage labor and operational expenses against established budgets and performance targets.

Level99 Entertainment

Operations Manager

Orlando, FL · On-site

Thorough knowledge of food and beverage menus, challenge rooms, company vision and values, merchandise and event operations. * Supports all venue-level change management activities, ensuring ...

Campbell's

Operations Manager

Lakeland, FL · On-site

Since 1869, we've connected people through food they love. We're proud to be stewards of amazing ... The Operations Manager is responsible for overseeing plant operations for site operations at the ...

Campbell Soup Company

Operations Manager

Lakeland, FL · On-site

Since 1869, we've connected people through food they love. We're proud to be stewards of amazing ... The Operations Manager is responsible for overseeing plant operations for site operations at the ...

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All JobsFood Operations JobsFood Operations Manager JobsFood Operations Manager Jobs in Florida

Food Operations Manager information

See Florida salary details

$23.9K

$44.6K

$84.1K

How much do food operations manager jobs pay per year?

As of Sep 3, 2026, the average yearly pay for food operations manager in Florida is $44,611.00, according to ZipRecruiter salary data. Most workers in this role earn between $34,700.00 and $46,000.00 per year, depending on experience, location, and employer.

What does a food operations manager do?

A Food Operations Manager oversees the daily operations of food service establishments, such as restaurants, cafeterias, or catering companies. Their responsibilities include managing staff, ensuring food safety and quality, handling budgets, and optimizing operational efficiency. They also coordinate with suppliers, monitor inventory, and ensure compliance with health regulations. Ultimately, they work to deliver excellent customer service while maintaining profitability.

What are the key skills and qualifications needed to thrive as a food operations manager?

To thrive as a Food Operations Manager, you need expertise in food safety, inventory management, budgeting, and staff supervision, often supported by a degree in hospitality or business management. Familiarity with point-of-sale (POS) systems, food safety certifications (such as ServSafe), and scheduling software is typically required. Strong leadership, problem-solving, and communication skills help you motivate teams and resolve operational challenges. These skills ensure efficient operations, regulatory compliance, and high customer satisfaction in a fast-paced food service environment.

What are some common challenges food operations managers face when overseeing multiple locations?

Food Operations Managers who oversee multiple locations often encounter challenges such as maintaining consistent quality standards, ensuring effective communication across teams, and adapting to the unique needs of each site. Balancing inventory, staffing, and compliance with health and safety regulations can also be demanding. Successful managers develop strong organizational systems and foster a culture of accountability to overcome these hurdles and ensure smooth operations.

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

AspectFood Operations ManagerFood Service Supervisor
CredentialsRelevant certifications (e.g., ServSafe, food safety management)Food safety certifications often required, but less comprehensive
Work EnvironmentOversees multiple locations or departments, strategic planningManages daily operations at a specific location or shift
Employer & Industry UsageUsed in restaurants, catering, hospitality, institutional food servicesCommon in restaurants, cafeterias, catering services
Search & Comparison IntentFocuses on managerial responsibilities, strategic oversightFocuses on operational, staff supervision

The Food Operations Manager typically handles broader strategic planning and oversees multiple units, requiring relevant certifications and experience. The Food Service Supervisor focuses on daily operational management and staff supervision at a specific location. Both roles are essential in the food service industry but differ mainly in scope and responsibilities.

Is a food operations manager a high paying job?

Food operations managers typically earn a competitive salary that varies based on experience, location, and the size of the operation. In general, they earn above average wages compared to many entry-level roles in the food service industry, with higher earnings possible for those managing large or multiple locations. Certifications in management and strong leadership skills can also influence earning potential.

What is a food operations manager?

A food operations manager oversees the daily activities of food service establishments, such as restaurants or cafeterias. They manage staff, ensure food quality and safety standards, control inventory, and optimize operational efficiency, often requiring knowledge of food safety regulations and management skills.

What is the role of a food operations manager in a food operation?

A food operations manager oversees daily food service activities, ensuring quality, safety, and efficiency in food preparation and delivery. They manage staff, control inventory, implement policies, and may use tools like POS systems to optimize operations.

What cities in Florida are hiring for Food Operations Manager jobs?

Cities in Florida with the most Food Operations Manager job openings:

Food Operations Manager jobs near you
Infographic showing various Food Operations Manager job openings in Florida as of August 2026, with employment types broken down into 1% As Needed, 83% Full Time, 12% Part Time, 1% Temporary, 2% Contract, and 1% Nights. Highlights an 93% Physical, 3% Hybrid, and 4% Remote job distribution, with an average salary of $44,611 per year, or $21.4 per hour.

Operations Manager

FLORIDA VEG INVESTMENTS LLC

Miami, FL • On-site

Other

Medical, Dental, Vision, Retirement, PTO

Posted 13 days ago

Job description

Overview
Mr Greens, through Verdi Fine Foods, operates a protein processing and distribution facility in Hallandale Beach, Florida. Our operation supports customers across the hospitality and foodservice industries with a strong commitment to quality, food safety, service, and operational excellence.
The ideal candidate will have extensive experience managing frozen food, protein, meat, poultry, or food distribution operations and possess a strong understanding of cold chain logistics, food safety regulations, production, warehouse management, inventory control, and transportation operations. This is a hands-on leadership role responsible for driving operational performance across processing, warehouse, transportation, inventory control, and sanitation while maintaining the highest standards of food safety, quality, service, and profitability.
Key Responsibilities
Operations & Distribution Management
  • Lead the overall day-to-day operations of the facility, ensuring production, warehouse, transportation, inventory, and sanitation functions operate efficiently and cohesively.
  • Develop and implement operational processes that improve efficiency, accuracy, service, and profitability.
  • Oversee the end-to-end distribution flow - receiving, put-away, slotting, replenishment, selection, staging, and loading - across cooler and freezer operations, with fill rate and order accuracy as key priorities.
  • Ensure production schedules and customer commitments are met while maintaining product quality and food safety standards.
  • Monitor operational KPIs, including order accuracy, on-time delivery, inventory accuracy, labor productivity, product yield, waste, and shrinkage.
  • Coordinate closely with Sales, Procurement, Transportation, Customer Service, Food Safety/Quality Assurance, and other departments to meet customer and operational requirements.
  • Identify operational challenges and implement continuous improvement initiatives to increase productivity, reduce downtime, and improve overall performance.

Processing & Value-Added Production
  • Oversee meat and protein processing operations, including cutting, portioning, trimming, grinding, packaging, labeling, and other value-added production.
  • Manage production scheduling, line balancing, crew assignments, and daily output against customer commitments.
  • Establish and maintain standard yields by cut; conduct and interpret yield tests and control giveaway and overfill on portion-cut items.
  • Maintain product specification integrity and ensure finished products consistently meet customer requirements.
  • Monitor production efficiencies, labor utilization, product yields, and waste reduction opportunities.
  • Maintain rigorous sanitation and product-handling practices throughout processing and exposed-product areas.

Cold Chain & Product Integrity
  • Maintain strict temperature-control standards for frozen and refrigerated inventory.
  • Ensure compliance with cold chain procedures to protect product quality and food safety.
  • Monitor freezer, cooler, and storage systems and ensure temperature deviations are addressed immediately.
  • Ensure proper handling and storage practices for beef, chicken, pork, turkey, seafood, and other perishable products.

Inventory Management
  • Maintain accurate inventory through cycle counts, physical inventories, and effective inventory-control procedures.
  • Minimize product loss, spoilage, shrinkage, and obsolete inventory.
  • Ensure compliance with FIFO/FEFO, product rotation, and code-date management procedures.
  • Reconcile catch-weight variances and drive root-cause analysis of material inventory discrepancies.
  • Partner with Procurement to maintain appropriate stock levels and support efficient inventory turnover.

Food Safety & Regulatory Compliance
  • Ensure operational compliance with USDA-FSIS, FDA, HACCP, GMP, SSOP, FSMA, OSHA, and Company food safety and sanitation requirements.
  • Partner closely with Food Safety/Quality Assurance to ensure compliance with the facility's HACCP program and maintain readiness for regulatory and third-party inspections.
  • Ensure sanitation procedures for production rooms, equipment, coolers, freezers, and processing areas are consistently followed.
  • Support environmental monitoring and Listeria-control practices in applicable exposed-product areas.
  • Conduct routine operational inspections and promptly address food safety, quality, or regulatory concerns.
  • Maintain operational readiness for product traceability and recall requirements, including applicable FSMA 204 recordkeeping requirements.

Leadership & Team Development
  • Provide direct leadership and accountability for warehouse, processing, transportation, inventory control, and sanitation functions, ensuring all departments work toward common service, safety, quality, and financial objectives.
  • Lead, coach, and hold supervisors and department leads accountable for performance within their respective areas.
  • Establish clear expectations for safety, quality, productivity, attendance, service, and overall performance.
  • Develop staffing and labor plans based on production volumes, customer requirements, and operational needs.
  • Train and develop employees on proper product handling, processing techniques, safety procedures, sanitation, and food safety protocols.
  • Foster a culture of accountability, teamwork, continuous improvement, and operational excellence.
  • Address performance concerns promptly and partner with Human Resources when corrective action or additional employee support is required.

Financial & Performance Accountability
  • Manage labor and operational expenses against established budgets and performance targets.
  • Monitor labor utilization, overtime, yields, waste, shrinkage, and other key cost drivers.
  • Identify cost-saving and efficiency opportunities without compromising food safety, product quality, or customer service.
  • Analyze operational results and take corrective action when performance falls outside established targets.
  • Provide leadership with regular updates regarding operational performance, challenges, and improvement initiatives.

Preferred Qualifications
  • HACCP Certification.
  • Food Safety Certification.
  • Lean, Six Sigma, or Continuous Improvement experience.
  • Experience with USDA-inspected protein facilities.
  • Bilingual English/Spanish preferred.

Schedule & Work Environment
This is a full-time, exempt leadership position. Verdi Fine Foods operates 365 days a year, and this role requires flexibility based on operational needs. Occasional early starts, weekend availability, and holiday coverage may be required as business needs dictate.
Regular work is performed in refrigerated (34-38°F) and freezer (-10°F) environments and on an active processing floor. The position requires the ability to lift up to 50 pounds and remain on foot throughout the facility for extended periods.
Benefits
  • Medical Insurance
  • Dental Insurance
  • Vision Insurance
  • Supplemental Insurance
  • Paid Time Off (PTO)
  • Holiday Pay
  • Weekly pay
  • 401(k)

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