A Food Services Operations Manager
oversees daily operations, manages staff, ensures food safety and quality, handles budgeting and finances, and drives customer satisfaction
. Key responsibilities include developing and enforcing standard operating procedures, managing inventory and suppliers, and making strategic plans for the business.
Core responsibilities
- Overseeing daily operations: Ensures the smooth and efficient flow of daily food service, from preparation to service.
- Staff management: Recruits, schedules, trains, and supervises personnel, ensuring a positive and productive work environment.
- Food safety and quality: Enforces strict adherence to food safety, hygiene, and sanitation standards, and maintains high standards for food quality, presentation, and portion control.
- Financial management: Develops and manages budgets, controls costs, manages revenue and expenditure, and oversees purchasing activities.
- Customer satisfaction: Manages the customer experience and resolves complaints to ensure high levels of customer satisfaction.
- Inventory and supply management: Monitors inventory, places orders for supplies, and manages relationships with suppliers.
- Compliance and strategy: Ensures compliance with all local regulations and licensing requirements and contributes to strategic planning for the business.
Qualifications
- Education: Diploma in Food Service Management.
- Experience:Experience in the food and beverage, culinary, or related professional fields are typically required.
- Skills: Requires strong leadership, communication, problem-solving, and analytical skills.
