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You are here: The Job Explorer > Job Description > Food Services > Food Operations Manager Responsibilities

Food Operations Manager Duties

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This is responsible 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. Work requires the application of considerable judgement and initiative in planning work programs; staffing for cash food service and catering/banquet functions; requisitioning and purchasing food supplies; training employees in food service and preparation. 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.


Provides overall management for a major food service unit.

Plans, organizes, assigns, and supervises the work of a number of diversified personnel engaged in food preparation and service.

Observes quality of food service and gives instructions for maintenance of high standards.

Develops and prepares menus according to sound dietary principles.

Develops, prepares, and prices menus to satisfy customers' desires; promotes cash sales and catering/banquet service.

Coordinates catering/banquet service activities; recommends menus to customers.

Works as necessary to insure customer satisfaction, which may include occasional odd hours and/or remaining on-call for problem solving.

Reviews inventory and requisitions and purchases food supplies as required; makes direct special purchases.

Assigns and trains personnel and determines work schedules.

Interviews and hires employees; evaluates employees' performance; resolves minor employee grievances.

Performs related work as required.

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 any equivalent combination of training and experience.

Thorough knowledge of institutional or commercial food service management procedures and practices.

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

Considerable knowledge of food values, nutrition, and menu planning.

Ability to control and manage food service operations.

Ability to supervise the work of others.

Ability to prepare work schedules for employees and to instruct subordinates in food service procedures.

Ability to maintain a variety of operating and general records and to prepare reports.

Ability to interact well with customers requesting service.



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