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Food Service Manager Jobs in Sheldon, VT (NOW HIRING)

Sodexo

Food Supervisor

Plattsburgh, NY

$18 - $21/hr

You will provides oversight at the direction of management on-site to coordinate routine work activities of service employees engaged in food operations, including but not limited to fast casual ...

Sodexo

Food Supervisor

Plattsburgh, NY

$18 - $21/hr

You will provides oversight at the direction of management on-site to coordinate routine work activities of service employees engaged in food operations, including but not limited to fast casual ...

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Food Service Manager information

See Sheldon, VT salary details

$10

$22

$37

How much do food service manager jobs pay per hour?

As of Sep 6, 2026, the average hourly pay for food service manager in Sheldon, VT is $22.16, according to ZipRecruiter salary data. Most workers in this role earn between $16.25 and $25.82 per hour, depending on experience, location, and employer.

What is a food service manager?

Food Service Managers are professionals responsible for overseeing the daily operations of restaurants, cafeterias, and other establishments that prepare and serve food and beverages. They manage staff, ensure customer satisfaction, handle budgeting and inventory, and enforce health and safety regulations. Their goal is to make sure that customers have a positive dining experience while maintaining operational efficiency and profitability. Food Service Managers also handle administrative tasks, resolve customer complaints, and coordinate with suppliers.

What are some common challenges food service managers face when overseeing daily operations?

Food Service Managers often encounter challenges such as ensuring consistent food quality and safety, managing staff scheduling, and responding to unexpected issues like equipment malfunctions or supply shortages. They must balance customer satisfaction with cost control, which requires quick decision-making and strong communication skills. Additionally, adapting to fluctuating customer volumes and maintaining compliance with health regulations are key aspects of the role. Successful managers are proactive problem-solvers who foster teamwork and maintain a positive work environment.

What are the key skills and qualifications needed to thrive as a food service manager, and why are they important?

To thrive as a Food Service Manager, you need expertise in food safety, inventory management, staff supervision, and a background in hospitality or restaurant management, often supported by a relevant degree or experience. Familiarity with point-of-sale (POS) systems, scheduling software, and food safety certifications like ServSafe is typically required. Strong leadership, communication, and problem-solving skills help managers motivate teams and resolve customer issues effectively. These competencies ensure efficient operations, regulatory compliance, and a positive dining experience, all of which are essential for business success.

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

AspectFood Service ManagerRestaurant Supervisor
CredentialsFood service management certification, relevant experienceOften similar certifications, focus on supervision skills
Work EnvironmentRestaurants, cafeterias, catering servicesRestaurants, dining establishments
ResponsibilitiesOversees entire food service operations, manages staff, budgetsSupervises daily restaurant activities, staff oversight

The Food Service Manager and Restaurant Supervisor roles share many credentials and work environments, but the manager typically has broader responsibilities including operational oversight and strategic planning, while the supervisor focuses on daily staff management and customer service. Both roles are essential in restaurant settings and often overlap in duties, but the manager's scope is generally wider.

What do you do as a food service manager?

A food service manager oversees daily operations of a restaurant or food service establishment, including managing staff, ensuring food quality and safety, controlling inventory, and maintaining customer satisfaction. They often handle scheduling, budgeting, and compliance with health regulations, and may use management software to streamline processes.
More about Food Service Manager jobs

What cities near Sheldon, VT are hiring for Food Service Manager jobs?

Cities near Sheldon, VT with the most Food Service Manager job openings:

Food Service Manager jobs near you

Food Service Worker I - Per-Diem

Northwestern Medical Center

Saint Albans, VT • On-site

$16.63 - $26.93/hr

Part-time

Posted 6 days ago

Job description

NMC is currently recruiting a Food Service Worker. The position is per-diem, hours vary between 5:30 am - 7:30 pm depending on department needs, including every other weekend. Northwestern Medical Center's mission is to provide exceptional health care to our community. Join our high reliability team! With "people" as one of our core values, valuing our employees is a top priority for Northwestern. We care about our employees, their families, and their overall health & well-being.
Hiring Range: $16.63 - $26.93
Food Service Worker I
JOB SUMMARY:
  • The Food Service Worker I performs basic food preparation under the direction of the chef or designee including one or more of the following areas: kitchen, café, dish room, cash register, patient tray line, tray delivery and catering. Performs general cleaning and sanitation of the kitchen and assists in putting away food deliveries and rotating stock. Provides excellent customer service to patients, café customers and visitors.
    Adheres to hospital policies and procedures including but not limited to safety, fire, disaster plans, and infection control.

PRE-REQUISITES:
  • Education: High school diploma or equivalent preferred.
    Experience: Experience cashiering or prepping is preferred.

RELATIONSHIPS:
  • Reports To:

o Restaurant & Catering Manager
  • Supervises:
    • N/A
  • Other Contacts:
    • Patients, general public, hospital employees

SCOPE:
  • Machinery or Equipment Used:
    • Carts and trays of various sizes, meat slicer (automated), coffee makers, blender, microwave, steamers, plate warmer, dishwasher, ovens, ice machine, bag sealer, mops, scrub brushes, broom. Electrical, gas, steam and manual kitchen equipment used for warming food, transporting, cleaning and serving.
  • Physical Demands:
    • Visual color discrimination is required to safely use various kitchen tools and supplies. Constant use of hands. Constant standing/walking. Frequent handling of objects weighing up to 20 lbs. Frequent pushing/pulling of carts of various sizes and loads up to 30 lbs. Occasional lifting up to 50 lbs. Occasional squatting, bending, and stooping as needed to reach kitchenware, trays and supplies. Occasional reaching up to 78 inches to retrieve cookware. Occasional short distance carrying of items up to 40 lbs.
  • Working Conditions:
    • Exposed to cleaning agents, water, heat and cold. Subject to burns, cuts and injury from moving parts of equipment. May be exposed to infectious and contagious diseases. Exposed to temperature variations from hot to cold. Occasional slippery floor conditions. Sufficient noise to cause distraction.
  • Required Protective Equipment:
    • Gloves, hat and/or hairnet, protective apron, long arm gloves, mask.

ESSENTIAL FUNCTIONS:
  • Provides exceptional customer service
    • Writes the daily selections on the menu board.
    • Serves food in a courteous and professional manner. Collects payments for meals.
  • Keeps food preparation and storage areas stocked, clean and maintained according to hospital and food safety guidelines
    • Takes food and freezer/refrigerator temperatures in patient care, cafeteria and the kitchen areas and records appropriately. Takes and records temperature of foods in all serving areas.
    • Performs stock rotation to include moving old products to the front and all new products to the back.
    • Sets up, empties and cleans food preparation and service areas before and after lunch and dinner.
  • Follows food safety and sanitation guidelines
    • Follows all appropriate food safety and sanitation guidelines, including: hand washing, personal hygiene, hair covering and glove use.
    • Maintains work area in strict sanitary condition according to regulatory and department standards.
  • Assemble trays of food for patients following patient menu selections and diet restrictions. Follows guidelines for portion control.
  • Delivers and collects patient trays following procedures specific to the patient population and department.
  • Washes, sanitizes and stores food preparation and service implements
    • Maintains sanitary conditions when in the clean dish area.
    • Loads and operates dish washer. Logs daily dishwasher temperatures.
    • Sanitizes patient tray carts.
    • Inspects clean dishes then places them in the appropriate storage areas.
    • Washes pots and pans by hand as needed.

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.
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About Northwestern Medical Center

Sourced by ZipRecruiter

Northwestern Medical Center (NMC) is located in Saint Albans, VT, United States and is a vital player in the healthcare industry. This not-for-profit, primary and specialty care hospital strives to offer exceptional healthcare services to the local community. As per their website, NMC was established due to the hard work and dedication of community members driven to create a place of healing back in the 19th century. Their continued pursuit of excellence is grounded in their core values of Quality, Respect, Community, Learning, and Stewardship.

Industry

Hospitals

Company size

501 - 1,000 Employees

Headquarters location

Saint Albans, VT, US

Year founded

1883

Social media

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