Plans, coordinates, and directs the daily operations of food service, which includes scheduling, purchasing, inventory, and production to ensure full compliance with federal, state, and local regulatory agencies. Responsible for the development and enforcement of policies and procedures that direct food preparation, distribution, and service as well as purchasing, sanitation, safety practices, performance improvement, and staff education and development.
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Job Type
Full-time
Career Level
Manager
Education Level
No Education Listed
Number of Employees
5,001-10,000 employees