Operational Supervisor for Industrial Dining Halls (5 locations in CDMX and State of Mexico) Job Objective: * Manage and supervise the overall operation of dining halls, ensuring high-quality food service, compliance with hygiene and safety standards, cost control, and user satisfaction. Responsibilities: * Monitor implementation of processes, recipes, and controls (temperature, cleaning, adherence to procedures) * Manage inventories, supplies, procurement execution, and waste control * Report payroll incidents from the 5 operational sites (CDMX and State of Mexico) * Attend special client events * Address and resolve user incidents, complaints, or requests * Procure food supplies, cleaning products, consumables, and minor equipment: plates, tableware, utensils; develop and plan monthly menus * Track maintenance activities with logbook (grease traps, major equipment cleaning, refrigeration, plumbing, etc.) * Conduct weekly internal audits, scheduled separately from client audits * Ensure operational coverage within the dining hall structure * Manage personnel and supervise site supervisors * Ensure user satisfaction * Monitor upcoming new projects Requirements: * Bachelor’s degree in Tourism and Hospitality Management or related field, duly certified * Minimum 3 years’ experience in operations and management of industrial dining halls * Knowledge of food hygiene and safety regulations (Distintivo H, NOM-251/605) * High level of commitment, ability to work under pressure, and results-oriented mindset We Offer: * $15,000 to $18,000, commensurate with experience * Performance-based bonuses * Statutory benefits * Food and uniform incentives * Career development plan Position Type: Full-time, Indefinite-term contract Salary: $15,000.00 – $18,000.00 per month Benefits: * Salary increases * Complimentary beverages * Dining hall service * Free uniforms * Grocery vouchers Work Location: On-site employment