The Service Manager oversees branch operations and a technical service team, providing coaching, training, and support on commercial food equipment.
They ensure customer satisfaction, lead talent development, and drive service revenue growth and profitability.
Responsibilities include managing technicians, supporting installations and repairs, enforcing policies, and collaborating with other departments.
The role requires leadership skills, experience managing staff and budgets, technical knowledge of food equipment, and strong communication abilities.
Physical demands include lifting, climbing, extensive walking, and driving. The position offers competitive pay, benefits, training, and growth opportunities within a safety-focused environment.