Description
The Food Service Operations Manager is responsible for organizing documents, maintaining safety and regulatory knowledge, managing food inventory and deliveries, reconciling invoices, monitoring stock levels, and handling vendor issues. 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.
