FOOD SERVICES OPERATIONS DIRECTOR

Responsibilities • Plan, organize, assign, and supervise food preparation and service staff to ensure smooth operations • Monitor and maintain high standards of food quality and service by providing clear instructions and guidance • Develop and prepare menus aligned with budget limits to meet customer preferences • Build and manage operating budgets, monitor food and labor costs, and oversee F&B purchasing decisions • Promote and coordinate catering and banquet service activities to expand business opportunities • Recommend menu options to customers based on their preferences and feedback • Price menus strategically to satisfy customer desires while maintaining profitability • Ensure customer satisfaction by addressing concerns and working proactively to improve service • Review inventory levels regularly and purchase food supplies as needed to maintain stock • Assign work schedules and train personnel to enhance team performance and efficiency Required competencies and certifications • Minimum 3 years of relevant experience in food service management • Knowledge of food service operations in an administrative role • Customer service, communication, and interpretation skills • Leadership and organizational skills • Ability to motivate and manage staff effectively • Ability to accept criticism and perform well under pressure • Patience and ability to remain calm in stressful situations