Job Summary
The role is centered on overseeing the daily operations of food service, ensuring efficiency in inventory management, supply orders, and maintaining excellence in service delivery.
Responsibilities
- Manage daily food service activities to ensure a seamless operation.
- Oversee inventory control and initiate requisitions as needed.
- Guarantee high service quality standards are consistently met.
- Supervise staff performance and provide assistance with evaluations.
- Ensure adherence to organizational policies and budget constraints.
Qualifications
- High school diploma or equivalent is mandatory; an associate degree in a relevant area is preferred.
- A minimum of two years’ experience in food service, particularly in healthcare or institutional environments, is required.
