This role is responsibleof the administrative and in the food service management.

• Provides overall management for a major foodservice unit.
• Plans, organizes, assigns, and supervises the work of a number ofdiversified personnel engaged in food preparation and service.
• Observes quality of food service and gives instructions for maintenanceof 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 tocustomers.
• Works as necessary to ensure customer satisfaction, which may includeoccasional odd hours and/or remaining on-call for problem solving.
• Reviews inventory and requisitions and purchases food supplies asrequired; makes direct special purchases.
• Assigns a...