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Food Service Operations Manager
3 months ago
The Food Service Operations Manager is responsible for overseeing the daily functions of our dining establishment, ensuring exceptional service and operational efficiency.
Key Responsibilities- Service Management: Define the range of services offered and establish effective operational protocols.
- Financial Oversight: Manage cash flow and prepare financial statements, including cash reports and balance sheets.
- Performance Evaluation: Conduct regular assessments of staff performance.
- Cost Management: Analyze and manage the costs associated with products and services.
- Inventory Control: Organize and maintain inventory levels to meet service demands.
- Health and Safety Compliance: Ensure adherence to health and safety regulations.
- Supplier Negotiation: Negotiate contracts with suppliers for food and other necessary supplies.
- Client Relations: Engage with clients regarding catering services and facility usage.
- Marketing Participation: Contribute to the development and execution of marketing strategies.
- Customer Service: Address and resolve customer complaints and concerns.
- Operational Leadership: Plan, organize, direct, control, and evaluate daily operations.
Oversee a team of more than 20 employees.
Work EnvironmentWork in a fast-paced setting that requires the ability to perform under pressure and manage repetitive tasks with a keen attention to detail.
Personal Attributes- Accuracy and reliability in all tasks.
- Strong client-focused approach.
- Dependable and organized.
- Excellent interpersonal, oral, and written communication skills.
- Flexibility and teamwork orientation.
Minimum of 1 year to less than 2 years of relevant experience in a similar role.
Employment Type: Permanent
Language of Work: English
Work Hours: 40 hours per week