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.

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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.