FOOD SERVICES OPERATIONS MANAGER

Roles & Responsibilities

Duties and Responsibilities

• Work together with the owner and restaurant managers in the planning, directing, and coordinating of restaurant operations
• Ensure that the operational Food and Beverage team can deliver the highest quality product and the highest financial return
• Develop, implement and evaluate systems of control, developing and updating standards
• Responsible for enforcing the agreed restaurant standards for each restaurant by conducting and managing monthly audits
• oversee the planning and execution of special events to ensure success
• Ensure relevant information is passed on to the Restaurant Managers and Assistant Managers
• assist in the planning and implementation of new ideas and menu specifications
• Interact with customers and ensure that their needs are met in a timely and satisfactory manner
• responsible for marketing and promoting the restaurants to maximize sales and participates in developing and implementing food promotions and new menus

People Management and Administration

Finance, Budget, and Procurement

Food Hygiene, safety, and Sanitation

Requirement

Tell employers what skills you have

Budgets

Training Development

Restaurants

Legislation

Inventory

Purchasing

Customer Care

Administration

Sanitation

Food Retail

Procurement

Restaurant Management

Planning and Implementation

Food hygiene

Capital

Customer Service

Directing

Food Service

People Management