Job Overview
Location
US MA Remote
Job Type
Full-time
Category
Operations
Date Posted
May 15, 2026
Full Job Description
đź“‹ Description
- • Oversee daily front-of-house operations including staff scheduling, training, and supervision to ensure adherence to company standards for productivity, safety, and sanitation.
- • Directly manage customer service interactions, addressing guest complaints and ensuring high levels of client satisfaction across dining and catering services.
- • Plan, coordinate, and execute catering events from initial client consultations through setup and breakdown, including menu alignment, seating arrangements, decorations, and food displays.
- • Conduct client meetings to review event requirements, including menu creation, logistical needs, scheduling, and special accommodations.
- • Ensure quality control of all food products and service delivery by monitoring adherence to company and regulatory standards for food handling, sanitation, and presentation.
- • Manage inventory of food, supplies, uniforms, and equipment; order materials as needed while maintaining quality control practices for all incoming products.
- • Inspect kitchen and dining equipment, arrange for repairs or replacements, and ensure all tools and machinery are operational and compliant with safety protocols.
- • Supervise and train front-of-house staff, including guiding them in guest service, food presentation, and event execution, while fostering a culture of professionalism and accountability.
- • Monitor and manage departmental controllable expenses including food costs, labor, supplies, and equipment within approved budgetary guidelines.
- • Analyze recipes to determine accurate pricing for menu items based on food, labor, and overhead costs.
- • Maintain accurate financial records and submit required reporting to corporate office in alignment with NexDine’s accounting procedures.
- • Perform operational duties in both kitchen and office environments, utilizing computers, phones, photocopiers, and other standard office equipment.
- • Work in high-pressure, fast-paced environments characterized by exposure to heat, steam, fire, noise, and physical demands such as standing for long periods, lifting up to 40 pounds, and manual dexterity.
- • Ensure compliance with all required certifications including ServSafe, Choke Safety, and Allergen Awareness (MA), and maintain uniform and hygiene standards.
- • Collaborate with General Managers and Chefs to align catering operations with client expectations and organizational goals.
- • Assist in developing staff requirements and scheduling to guarantee timely and efficient delivery of all dining and event services.
- • Support back-of-house operations as needed, including financial recordkeeping, inventory tracking, and supply procurement.
- • Uphold company values by delivering responsive, transparent, and authentic service to clients, guests, and team members alike.
🎯 Requirements
- • High school diploma or equivalent
- • 3 - 5 years’ experience in food service management
- • ServSafe Certification
- • Choke Safety Certification
- • Allergen Awareness Certification (MA)
🏖️ Benefits
- • $85,000 annual salary with weekly direct deposit pay
- • Health, dental, and vision insurance
- • Company-paid life insurance
- • 401(k) savings plan
- • Paid time off including vacation, holiday, and sick time
- • Employee Assistance Program (EAP)
- • Career growth opportunities
- • Various employee perks and rewards
Skills & Technologies
About NexDine Hospitality Group LLC
NexDine Hospitality Group provides contract food-service management to corporate, healthcare, and educational clients across the United States. The company designs, staffs, and operates on-site cafés, executive dining rooms, catering programs, and retail outlets, emphasizing fresh, nutritious menus and sustainable sourcing. Services include culinary staffing, procurement, menu engineering, technology integration, and facilities management. Founded in 1980, NexDine serves Fortune 500 companies, major hospital systems, independent schools, and colleges from regional offices and culinary centers nationwide.
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