Business Manager (Kitchen) NF-04

Responsibilities

• Manages all food production operations.
• Oversees purchasing, receiving, preparation, and presentation of all food products.
• Ensures consistency in food and service to increase sales.
• Maintains budgeted food and kitchen labor costs and proper inventories.
• Maintains proper handling, maintenance and storage of all items.
• Reviews the actions of subordinate supervisors' employees.
• Conducts management reviews of patron food production programs to identify problems and initiate corrective measures.
• Evaluates the success of programs in terms of profitability, customer satisfaction, and mission accomplishment.
• Monitors the procurement of all supplies and equipment for the activity.

Qualifications

62000 - 68000