Job Description

The Food Services Operations Manager oversees the daily operations of food service facilities such as restaurants, cafeterias, catering services, hotels, hospitals, or institutional kitchens. This role ensures high-quality food production, excellent customer service, cost control, and compliance with health and safety regulations. The manager leads staff, manages budgets, and ensures operational efficiency.

Key Responsibilities

1. Operations Management

• Oversee daily food service operations

• Ensure food quality, presentation, and consistency

• Monitor service standards and customer satisfaction

• Develop and implement operational procedures

2. Staff Management

• Recruit, train, and supervise kitchen and service staff

• Create staff schedules and manage labor costs

• Conduct performance evaluations

• Foster a positive and productive work environment

3. Financial Management

• Prepare and manage budgets

• Control food and labor costs

• Monitor inventory and reduce waste

• Analyze financial reports and improve profitability

4. Compliance & Safety

• Ensure compliance with health, safety, and sanitation regulations

• Maintain food safety standards (HACCP, local regulations)

• Conduct regular inspections and audits

5. Customer Service

• Address customer complaints and feedback

• Maintain high service standards

• Develop strategies to improve customer experience

6. Vendor & Inventory Management

• Negotiate with suppliers

• Manage purchasing and inventory control

• Ensure timely ordering of food and supplies

Requirements & Qualifications

Education

• Bachelor's degree in Hospitality Management, Food Service Management, Business Administration, or related field (preferred)

• Culinary training is a plus

Experience

• 3-7 years of experience in food service management or hospitality operations

• Experience supervising staff and managing budgets

Skills

• Strong leadership and team management skills

• Excellent communication and interpersonal skills

• Financial and budgeting knowledge

• Knowledge of food safety and sanitation regulations

• Problem-solving and decision-making skills

• Organizational and multitasking abilities

Certifications (Preferred)

• Food Safety Certification

• HACCP certification

• First Aid/CPR certification

Working Conditions

• May require working evenings, weekends, and holidays

• Fast-paced environment

• Standing for long periods