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.