Food Operations Manager Duties
This is responsible administrative and supervisory work in food
An employee allocated to this class is responsible for planning,
organizing, and directing a diverse staff of food service
personnel in a multiple type food service operation which may
include catering/banquet service, full service restaurant, and
specialty snack food service. Work requires the application of
considerable judgement and initiative in planning work programs;
staffing for cash food service and catering/banquet functions;
requisitioning and purchasing food supplies; training employees
in food service and preparation. Receives requests for
catering/banquet service, plans and prices menus, and supervises
operations at location where catered service or banquets are
held. Direction is received from an administrative superior on
matters pertaining to operating policies and special menus. Work
is evaluated through observation and in terms of customer
DUTIES AND RESPONSIBILITIES
Provides overall management for a major food service unit.
Plans, organizes, assigns, and supervises the work of a number
of diversified personnel engaged in food preparation and
Observes quality of food service and gives instructions for
maintenance of high standards.
Develops and prepares menus according to sound dietary
Develops, prepares, and prices menus to satisfy customers'
desires; promotes cash sales and catering/banquet service.
Coordinates catering/banquet service activities; recommends
menus to customers.
Works as necessary to insure customer satisfaction, which may
include occasional odd hours and/or remaining on-call for
Reviews inventory and requisitions and purchases food supplies
as required; makes direct special purchases.
Assigns and trains personnel and determines work schedules.
Interviews and hires employees; evaluates employees'
performance; resolves minor employee grievances.
Performs related work as required.
EDUCATION AND EXPERIENCE
Graduation from an accredited college or university including or
supplemented by course work in dietetics and restaurant
management and considerable management experience in a high
volume food service unit; or any equivalent combination of
training and experience.
KNOWLEDGE, SKILLS AND ABILITIES
Thorough knowledge of institutional or commercial food service
management procedures and practices.
Considerable knowledge of health and safety requirements
applicable to an operation providing cash food service and
catering and banquet service.
Considerable knowledge of food values, nutrition, and menu
Ability to control and manage food service operations.
Ability to supervise the work of others.
Ability to prepare work schedules for employees and to instruct
subordinates in food service procedures.
Ability to maintain a variety of operating and general records
and to prepare reports.
Ability to interact well with customers requesting service.