Food Services Operations Manager

Provides overall management for a major food service

unit.

Plans, organizes, assigns, and supervises

the work of a number of diversified personnel engaged in food

preparation and service.

Observes quality of

food service and gives instructions for maintenance of 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 to

customers.

Works as necessary to insure customer

satisfaction, which may include occasional odd hours and / or

remaining on-call for problem solving.

Reviews

• inventory and requisitions and purchases food supplies as required;

makes direct special purchases.

Assigns and

trains personnel and determines work schedules.