Management position, responsible for developing and executing dining solutions to meet customer needs and tastes. Oversees and manages dining operations where customers order prepared food from a menu.
Manager of operations, responsible for developing and executing strategy to meet operating and financial goals. Leads the operations of food service accounts by ensuring areas of responsibility meet objectives and client expectations.
Manages food supplies and personnel to ensure that operations for areas of responsibility are performed efficiently within established budget and in compliance with local, state and federal health regulations and Five Star policies, procedures and quality standards.
Develop and maintain effective client and customer rapport for mutually beneficial business relationship. Demonstrate excellent customer service using standard model. Identify client needs and effectively communicate operational progress.