Food Services Operations Director

Their duties and responsibilities often revolve around management, planning, and ensuring high standards of food safety and quality.

The duties and responsibilities of a Food Service Director are as follows :

• Overseeing the overall operation of the food service department
• Planning menus according to nutritional standards and budget constraints
• Hiring, training, and supervising food service staff
• Ensuring compliance with food safety and sanitation regulations
• Managing and monitoring food and labor costs
• Purchasing food, equipment, and supplies, and managing inventory
• Coordinating with other departments and communicating with management about food service operations
• Establishing and maintaining relationships with vendors
• Handling customer complaints and queries regarding the food service
• Implementing and managing health and safety protocols
• Keeping accurate records of income and expenditure related to food service operations
• Regularly reviewing and updating department policies and procedures