Executive Dining Manager

Description

A leading Industrial Dining Company is seeking talent for the position of Corporate Dining Manager in the Álvaro Obregón area. Responsibilities and Objectives: * Organize and manage staffing; train and onboard new personnel. * Assign and supervise workloads, schedules, staff duties, and payroll control. * Verify good food handling practices; ensure safety and hygiene. * Supervise raw material inventory and order placement. * Menu planning, updates, and invoicing; inventory management, FIFO warehouse system. * Cost management, budgeting, and waste control. * Organization and logistics for special services. Competencies: **FINANCE** * **Food & Labor Cost Control:** Ability to maintain healthy margins without compromising quality or contractual compliance. * **Profitability Analysis per Account or Unit:** Review of PIVOT-style reports to identify opportunities for operational and financial improvement. * **Procurement and Supplier Management:** Cost evaluation and competitive market analysis to support data-driven decision-making. * **Budget Management and Forecasting:** Accuracy in forecasting sales, consumption, and costs, with capacity for agile operational adjustments. **PERSONNEL MANAGEMENT** * **Leadership, accountability, and frustration tolerance:** Ability to attract, retain, and motivate both operational staff and culinary teams. * **Food Safety and Service Standards Training:** Ensures regulatory compliance (HACCP, GMP) and adherence to client-specific requirements. * **Ongoing Training:** Strengthens hospitality and culinary skills, improving service quality and gastronomic experience. * **Efficient Workload Assignment:** Strategic organization of roles and responsibilities, optimizing human resources and ensuring operational continuity. * **Promotion of a Positive Work Environment:** Fosters inclusion, recognition, and internal development as pillars of a healthy operation. * **Development of Mid-Level Leaders:** Trains supervisors and team leads to ensure service continuity and uphold quality standards. **OPERATIONS** * **Operational Excellence:** Ensures timeliness, quality, and variety in menu delivery (cook & chill, executive catering, etc.). * **Volume and Complexity Management:** Experience managing large-scale operations (thousands of daily meals) while maintaining high quality standards. * **Standardization and Compliance:** Implementation of internationally validated recipes, menus, and operational processes. * **Safety and Food Safety:** Rigorous enforcement of hygiene standards, with successful internal and external audits. **INNOVATION** * **Creative Menu Design:** Gastronomic proposals featuring cultural and nutritional diversity, integrating storytelling to engage diners. * **Technology Implementation:** Use of digital tools (ERP, consumption apps) and cutting-edge equipment (Rational, iVario, Irinox, Firex) to enhance efficiency and quality. * **Sustainability and Waste Reduction:** Eco-friendly practices such as intelligent portioning, composting, and recycling aligned with ESG goals. * **Continuous Improvement and Scalable Pilots:** Transformation of ideas into measurable, replicable pilot projects across multiple operations. * **End-Customer Experience:** Analysis of trends in gastronomic retail (deli, grab & go) to design initiatives that increase customer proximity and loyalty. Requirements: * Education: Bachelor’s degree in Gastronomy, Business Administration, Tourism, Food Engineering, or related field. * Minimum 3 years’ recent experience as a Corporate Dining Manager — MANDATORY. * Experience in high-end dining facilities. * Experience managing high-volume dining operations. * Excellent personal presentation. We Offer: * Gross monthly salary: $25,000 MXN * Statutory benefits * Uniforms * Life insurance * Grocery vouchers * Employment from Monday to Friday Position Type: Full-time Salary: Starting at $25,000.00 MXN per month Benefits: * Life insurance * Grocery vouchers Application Question(s): * Minimum experience managing dining volumes of at least 800 diners Experience: * Executive dining facilities: 2 years (Mandatory) Work Location: On-site employment