Under general supervision of the Assistant Director of Food and Beverage Operations and/or Director of Food and Beverage Operations, accomplishes the department's objectives by planning, organizing, managing and budgeting the food outlet operations including the restaurant, bar, food court, buffet, coffee bar, and/or employee dining room.
Ensures the efficient and profitable operations of the food outlets while maintaining and establishing service, quality and profitability standards.
Ensures that the departments venues operate in accordance with applicable laws, regulations, policies and procedures dictated but not limited to IHS.
Maintains confidentiality of all privileged information.