Food Services Operations Manager

Operations management: Oversee the day-to-day functioning of food service operations, ensuring high-quality food and a positive customer experience across all venues.

Staff leadership: Recruit, train, and manage food service staff, including hiring, scheduling, and performance evaluation.

Financial management: Develop and manage budgets, control costs, and monitor financial performance to meet or exceed financial goals.

Quality and safety: Ensure all operations comply with health and food safety standards, and maintain consistent quality in food and service.

Strategic planning: Develop short and long-term operational plans to drive success, efficiency, and growth.

Vendor and supply management: Coordinate with vendors, manage inventory, and oversee the ordering of food, beverages, and supplies.

Customer satisfaction: Implement strategies to enhance customer service and satisfaction, including developing service recovery systems.