FOOD SERVICES OPERATIONS MANAGER

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.

Qualifications:

• Years' experience as an Food operations manager
• Superb leadership, communication, and collaborationabilities.
• Exceptional analytical and problem-solving skills.
• Strong time management and organizationalabilities.