Description
The Food Service Operations Manager is responsible for organizing documents, maintaining food-safety and regulatory knowledge, managing inventory and receiving, reconciling invoices, monitoring stock levels, and handling vendor deliveries. The role also assists with employee training, scheduling, counseling, discipline, motivation, and coaching; ensures quality and safety standards; and supports guest service and team coverage. A high school diploma or GED and at least two years of related work experience are preferred, along with at least one year of supervisory experience.
