FOOD SERVICES OPERATIONS DIRECTOR

Responsibilities

• Plan, organize, assign, and supervise food preparation and service staff to ensure smooth operations
• Monitor and maintain high standards of food quality and service by providing clear instructions and guidance
• Develop and prepare menus aligned with budget limits to meet customer preferences
• Build and manage operating budgets, monitor food and labor costs, and oversee F&B purchasing decisions
• Promote and coordinate catering and banquet service activities to expand business opportunities
• Recommend menu options to customers based on their preferences and feedback
• Price menus strategically to satisfy customer desires while maintaining profitability
• Ensure customer satisfaction by addressing concerns and working proactively to improve service
• Review inventory levels regularly and purchase food supplies as needed to maintain stock
• Assign work schedules and train personnel to enhance team performance and efficiency

Required competencies and certifications

• Minimum 3 years of relevant experience in food service management
• Knowledge of food service operations in an administrative role
• Customer service, communication, and interpretation skills
• Leadership and organizational skills
• Ability to motivate and manage staff effectively
• Ability to accept criticism and perform well under pressure
• Patience and ability to remain calm in stressful situations