Description
The Corporate Dining Room Manager oversees all culinary operations for a corporate dining environment, including daily menu planning, food preparation, purchasing, sanitation, scheduling, quality control, staff training, and coordination with guests and the corporate food and beverage team. The role requires strong culinary knowledge, leadership, cost and inventory control, menu development, and the ability to work hands-on across a wide range of cooking techniques. A Southern Nevada Health Card or ServSafe certification is required, along with the ability to work a flexible schedule and perform physically demanding kitchen work.
