This role is responsibleof the administrative and in the food service management.
Responsibilities:
· Provides overall management for a major foodservice unit.
· Plans, organizes, assigns, and supervises the work of a number ofdiversified personnel engaged in food preparation and service.
· Observes quality of food service and gives instructions for maintenanceof high standards.
· Develops and prepares menus according to sound dietary principles.
· Develops, prepares, and prices menus to satisfy customers' desires;promotes cash sales and catering/banquet service.
· Coordinates catering/banquet service activities; recommends menus tocustomers.
· Works as necessary to ensure customer satisfaction, which may includeoccasional odd hours and/or remaining on-call for problem solving.
· Reviews inventory and requisitions and purchases food supplies asrequired; makes direct special purchases.
· Assigns and trains personnel and determines work schedules.
· Interviews and hires employees; evaluates employees' performance;resolves minor employee grievances.
· Performs related work as required.
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Qualifications:
· Years' experience as an Food operations manager
· Superb leadership, communication, and collaborationabilities.
· Exceptional analytical and problem-solving skills.
· Strong time management and organizationalabilities.