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.
Responsible for all foodservice-related activities; including patient care, non-patient care (retail, cafeteria, catering etc), quality improvement, sanitation, infection control and all hospital-related activities.
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.