Once overlooked and referred to as the institutional side of the restaurant industry, on-site dining remains one of the fastest growing segments of the food service industry. Fortune 500 companies are building facilities and setting high expectations for the contract operator. It is no longer acceptable to have “cafeteria food.” Dining Centers are staffed with culinary trained professionals that have exceptional culinary skills and creativity.

Today, on-site foodservice encompasses a variety of venues that feature a spectrum of services. Typical on-site environments include:

• Full service restaurants including liquor and retail food courts, many with scratch kitchens
• Full alcohol and liquor experience (inventories, ordering, liquor laws)
• Quick serve restaurants (both national and proprietary branding)
• Smoothie shops and coffee bars
• Residential dining, sports pubs, concessions, concert green rooms
• High profile catering functions and conference services
• Convenience stores

On-site foodservice companies serve a diverse customer base on a daily basis. An on-site operation can serve employees, corporate staff, corporate dignitaries, campus visitors, conference patrons, students and faculty, athletic patrons, friends and family. It’s not uncommon for dining managers to have served Presidents, Ambassadors, Congressmen, private industry leaders and celebrities.

Traits found in successful on-site dining managers include:

Budget & Finance - most contract management accounts operate on a Profit & Loss basis; each location is responsible for weekly P&L's, managers are financially adept and tend to participate in the preparation of budgets for the fiscal year
Work ethic - most managers work a typical 50-60 hour work week
Guest Service – high level of service in diverse environments
Marketing skills - marketing plans are created at the local level to drive sales and participation. They also promote entrepreneurial drive and creativity in the workplace.
Culinary Skills - menu development, cycle and retail, culinary training, food cost controls and merchandising, scratch kitchens
Event Planning and Implementation – Open Houses, corporate parties and new product launches are planned, coordinated and executed by the contract manager.
Client Relations - manage client owned equipment and premises, as well as relationship with client and customers; political nature invite resiliency
High Volume – most on-site foodservice professionals manage multi-million dollar volume
Staffing & Scheduling – Associate Managers, full-time, part-time, temporary and seasonal employees
Purchasing and Procurement - food stocks, disposables, chemicals and equipment procurement, knowledge of maintenance & repair processes and procedures
Negotiation – most managers are experienced in contract negotiations, price increases, labor negotiations
Human Resource Management and Training - responsibility of the local manager with corporate guidance

On-site managers wear many hats in the execution of daily service. They are Floor Managers, Purchasing Managers, Kitchen Managers, Catering Managers, Human Resource Managers and Office Managers every day.

Financially speaking, on-site managers are sharp operators. They count pennies every day, not dollars. They work in highly structured and systematic environments. They are very dedicated to their client and their guests. On-site managers are extremely skilled individuals that are adaptable to a variety of foodservice environments.

Views: 1

Tags: B&I, On-site, campus, contract, corporate, dining, food, foodservice, manager, restaurant, More…self-operated, service, skills, yellowdogrecruiting


You need to be a member of FohBoh to add comments!

Join FohBoh




Social Wine Club for Craft Wineries


Read the latest

Read the latest food and beverage coverage by SmartBrief in SmartBrief Originals: -More

Don't let bad disability etiquette turn guests off

Many restaurants are unaware of how to make guests with vision, mobility or hearing impairments feel welcome much less make t -More

Juan Valdez aims to perk up U.S. sales with first franchises

Colombian coffee brand Juan Valdez will open its first franchise cafe in Miami, with plans to open four more this year in a p -More


Posting a job or finding a job starts here at FohBoh. Call us about special $50 posting packages to syndicate across all major jobs boards.

National News

Domino's Pizza Announces Second Quarter 2014 Financial Results

Domino's Pizza, Inc. (NYSE: DPZ) announced results for the second quarter of 2014, comprised of strong growth in both same store sales and global store counts, which resulted in 17.5% EPS growth, or 67 cents per share.

McDonald's Reports Second Quarter 2014 Global Comparable Sales Flat

Global comparable sales were relatively flat, reflecting higher average check and negative guest traffic in all major segments - Consolidated revenues increase of 1% (1% in constant currencies), benefiting from expansion

Huddle House Diner Franchise Expands Into New Jersey

Huddle House recently announced its 10-unit deal in Long Island and has now signed an agreement with an experienced multi-unit investor to build six restaurants across the bridge in Northern New Jersey. Huddle House previously extended only as far as West Virginia and Pennsylvania.

Chipotle Mexican Grill, Inc. Second Quarter 2014 Revenues Up 28.6%

Comparable restaurant sales increased 17.3% - Restaurant level operating margin was 27.3%, a decrease of 30 basis points

Tava Indian Kitchen Appoints Jeremy Morgan As New Chief Executive Officer, Announces Expansion Plans

Tava Indian Kitchen, the Bay Area's rapidly expanding fast casual Indian restaurant concept, announced that Jeremy Morgan, formerly SVP of Marketing and Consumer Insights for Smashburger, has been appointed to the position of Chief Executive Officer.


If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.


TED: Ze Frank: Are you human? - Ze Frank (2014)

Have you ever wondered: Am I a human being? Ze Frank suggests a series of simple questions that will determine this. Please relax and follow the prompts. Let's begin …

TED: Heather Barnett: What humans can learn from semi-intelligent slime - Heather Barnett (2014)

Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.

TED: Shih Chieh Huang: Sculptures that’d be at home in the deep sea - Shih Chieh Huang (2014)

When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.

TED: Nikolai Begg: A tool to fix one of the most dangerous moments in surgery - Nikolai Begg (2013)

Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service