Food Service Manager

Responsible for the daily operations of restaurants and other establishments that prepare and serve meals and beverages to customers. Coordinates activities among various departments, such as kitchen, dining room and banquet operations. Ensures that customers are satisfied with their dining experience. Oversees the inventory and ordering of food, equipment and supplies, and arranges for the routine maintenance and upkeep of the restaurant’s equipment and facilities. Responsible for the administrative and human-resource functions of running the business, including recruiting new employees and monitoring employee performance and training.