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You are here: The Job Explorer > Job Description > Food Services > Assistant Director Food Service - Retail Responsibilities

Assistant Director Food Service - Retail Duties

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This is administrative and supervisory work in food service management.

An employee allocated to this class is responsible for planning, organizing, and directing a diverse staff of food service personnel in a multiple type food service operation, which may include catering/banquet service, full service restaurant, and specialty snack food service or meal plan operations. Work requires considerable judgment and initiative in planning work programs, and staffing for food service operation. Employee receives requests for catering/banquet service, plans, and prices menus, and supervises operations at location where catered service or banquets are held. Direction is received from an administrative superior on matters pertaining to operating policies and special menus. Work is evaluated through observation and in terms of customer reaction.


Plans, organizes, assigns, supervises, trains staff and coordinates activities.

Develops menus for banquet and dining areas.

Coordinates catering/banquet service activities.

Works on customer relations and satisfaction

Performs as manager in food areas as needed.

Interviews, hires, and evaluates employees' performance.

Reviews inventory and purchases.

Works with quality control and maintenance standards.

Ensures actual costs do not exceed budget.

Ensures compliance with safety/health regulations.


Graduation from an accredited college or university including or supplemented by course work in dietetics and restaurant management and considerable management experience in a high volume food service unit or six years related experience. Driver's license required.

Must have thorough knowledge of institutional or commercial food service management procedures and practices.

Must have considerable knowledge of health and safety requirements applicable to an operation providing cash food service and catering and banquet service.

Must have considerable knowledge of food values, nutrition, and menu planning.

Must be able to control, manage, and/or direct food service operations.

Must be able to supervise the work of others.

Must be able to prepare work schedules for employees and to instruct subordinates in food service procedures.

Must be able to maintain a variety of operating and general records and to prepare reports.

Must be able to operate computer, perform word processing, data entry, create graphics, and design various forms or spreadsheets.

Must be able to interact well with customers



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