Job Description

LifeWorks Restaurant Group is seeking a guest-focused Executive Customer Dining Manager to lead front-of-house operations and deliver an exceptional dining experience at one of our premier corporate dining locations. This role drives team performance through hands-on leadership, including recruiting, coaching, and developing staff while fostering a culture of recognition and accountability. The manager ensures service excellence by maintaining high professional standards, resolving guest concerns, and reinforcing policies and presentation expectations.
In addition to team leadership and guest engagement, the role oversees operational and financial performance. Responsibilities include managing scheduling and labor models to meet budget targets, maintaining accurate records across key metrics such as cover counts and food and beverage costs, and supporting inventory control. The ideal candidate leads by example, prioritizes safety and service quality, and partners closely with clients to consistently exceed expectations.

Compensation Data

COMPENSATION: The Salaried rate for this position is $80,000.00 to $90,000.00. 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

Oversee and manage all FOH areas of the client center. Lead a team that will focus on fine-dining service and education of student guests.
Prepare schedules to ensure service levels based on expected cover counts. Manage labor to budgeted guidelines.
Responsible for ensuring that all administrative duties for restaurant are completed accurately and on-time. Includes but not limited to scheduling, payroll, invoices, daily/weekly/monthly reporting.
Enforce sanitary practices for food handling, general cleanliness, and maintenance of dining areas. Uphold serv-safe guidelines.
Maintain professional client center image, including client center cleanliness, proper uniforms, and appearance standards.
Estimate supply needs, place orders with distributors, and schedule the delivery of supplies.
Ensure positive guest service in all areas. Respond to complaints, taking appropriate actions to turn dissatisfied guests into return guests.
Ensure a safe working and guest environment to reduce the risk of injury and accidents.
Provide direction to employees regarding operational and procedural issues.
Take responsibility for recruiting and hiring great people.
Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews.
All other duties as assigned by management.

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

Limited physical requirements to assist various outlets during peak business demands (i.e., banquet room turns, restaurant bussing, etc.)
Bending - kneeling as directed above
Physical ability to supervise on-floor activities required 60% of the workday.
Chemicals/Agents - limited access while supervising the sanitation of the operation

Qualifications

2-3 plus years of experience in private and/or executive dining room leadership in a full-service, moderate to high-volume client center.
Fine-dining restaurant, private dining, or executive dining experience preferred.
Must be available to work occasional evenings and weekends.
Friendly, energetic and detail focused.
Strong leadership skills
Great interpersonal and communication skills
Desire to work in a fast-paced environment where quality and service are paramount.
Requires knowledge of the principles and practices within the food & beverage/hospitality profession.
Be a leader in communication and collaboration making sure to effectively integrate the needs from multiple departments and service teams.
Must be proficient in use of computers including programs such as MS Word, Excel.
Must be literate for written client and guest communication, administrative and Human Resource responsibility. Requires excellent reading writing abilities 100% of the day.

Education