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 service.

Observes quality of food service and gives instructions for maintenance of high standards.

Develops and prepares menus according to sound dietary principles.

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 problem solving.

Reviews inventory and requisitions and purchases food supplies as required; makes direct special purchases.

Assigns and trains personnel and determines work schedules.