Summary from listing
The Dining Facility Manager oversees the operation of dining facilities by communicating with employees, customers, and vendors; determining staffing levels; monitoring and reassigning staff; inspecting food, employees, facilities, and setups; coordinating with project and quality-management teams; responding to client requests; and maintaining compliance with company policies, payroll requirements, and HACCP standards. The role requires ServSafe certification, strong management and customer-service skills, communication ability, and the ability to lift up to 50 pounds.
