Senior Food Service Manager

Job Description

We are seeking an Senior Food Service Manager to join our Healthcare+ team at Boulder Community Health in Boulder, CO. This role is responsible for overseeing retail dining operations (including a coffee shop and cafe) as well as Patient Services and Diet Office functions. The Senior Food Service Manager will play a key role in delivering exceptional guest and patient experiences, driving operational excellence, and achieving financial and service goals in a healthcare environment.

Compensation & Benefits

Compensation: The Salaried rate for this position is $65,000.00 to $85,000.00. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark’s good faith and reasonable estimate of the compensation for this position as of the time of posting.

 

Benefits: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here Aramark Careers - Benefits & Compensation

 

There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with all applicable laws, including, but not limited to all applicable Fair Chance Ordinances and Acts. For jobs in San Francisco, this includes the San Francisco Fair Chance Ordinance.

Job Responsibilities

Leadership & People

• Engage, coach, and develop team members using Aramark’s coaching model; recognize and reward performance.
• Set clear goals; ensure individual and team performance meets objectives and client expectations.
• Plan and lead daily huddles/briefings; create a culture of accountability, respect, and service.
• Hire, schedule, train, evaluate, and, when necessary, discipline staff; manage labor to volume and standards.

Retail Operations (Coffee Shop & Dining Venues)

• Oversee front-of-house operations (coffee shop, café/food court/quick service), ensuring speed of service, product quality, merchandising, and guest satisfaction.
• Manage POS/cash handling, promos, planograms, upselling, and brand standards (including barista/beverage quality).
• Establish systems for ordering, receiving, storage, production, and service; minimize waste and ensure accurate inventory.
• Coordinate with vendors and internal departments; maintain equipment and smallwares readiness.

Patient Services & Diet Office (Diet Clerks)

• Direct diet office operations and diet clerks: diet order accuracy, menu management, allergen/texture/therapeutic diet compliance.
• Manage trayline accuracy, on-time meal delivery, late trays, isolation protocols, and call-center/menu ordering service.
• Partner closely with Clinical Nutrition to support patient-centered care and resolve escalations.
• Monitor patient satisfaction; round, capture feedback, and implement improvements.

Client & Stakeholder Relationships

• Build strong rapport with hospital partners; identify needs and communicate operational progress and KPIs.
• Model excellent customer service; support retention and enhancement of services.

Financial Performance

• Adopt all Aramark processes and systems, understand performance metrics, data, order and inventory trends; educate teams on key levers to improve margins

Productivity & Operational Excellence

• Implement Operational Excellence fundamentals; meet/maintain food and labor initiatives.
• Standardize SOPs, scheduling, and production systems to drive quality, consistency, and efficiency.
• Advance sustainability efforts (waste reduction, energy/water stewardship) and labor productivity standards.
• Ensure the entire team is trained and able to execute consistently across all units.

Safety, Sanitation & Compliance

• Maintain a safe, sanitary environment that meets or exceeds standards (HACCP/ServSafe, local/state health codes, hospital policies).
• Uphold regulatory and accrediting requirements (e.g., wage & hour compliance; J