Culinary Operations and Staff Manager

Manage culinary operations as Food Services Manager with a focus on budget and staff performance. Drive profitability and adherence to regulations in a fast-paced catering environment.

This hands-on role requires a minimum of five years in food service management, with a passion for improving efficiency and quality. You will develop cost guidelines, oversee daily operations, and adjust menu options based on performance metrics. Staff recruitment, training, and scheduling are crucial for delivering exceptional service.

Key Responsibilities:
• Manage culinary budget to enhance profitability
• Evaluate operations and modify food preparation
• Monitor staff performance and conduct reviews
• Negotiate with suppliers and clients
• Ensure compliance with health and safety standards

Requirements:
• At least 5 years of experience in food service
• High school diploma or equivalent necessary
• Expertise in bud...