FOOD OPERATIONS MANAGER
- Provide overall management for a major food service unit.
- Plan, organize, assign, and supervises the work of a number of diversified personnel engaged in food preparation and service.
- Observe quality of food service and gives instructions for maintenance of high standards.
- Develop and prepares menus according to sound dietary principles.
- Develop, prepare, and prices menus to satisfy customers' desires; promotes cash sales and catering/banquet service.
- Coordinate catering/banquet service activities; recommends menus to customers.
- Works as necessary to insure customer satisfaction, which may include occasional odd hours and/or remaining on-call for problem solving.
- Review inventory and requisitions and purchases food supplies as required; makes direct special purchases.
- Assign and trains personnel and determines work schedules.
- Interview and hires employees; evaluates employees' performance; resolves minor employee grievances