Page 1 JOB DESCRIPTION FOOD SERVICE MANAGER (GENERAL MANAGER, RESTAURANT) Brief description The position of food service manager consists of planning, directing, or coordinating activities of an organization or department that serves food and beverages. Tasks • Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation; • Count money and make bank deposits; • Establish standards for personnel performance and customer service; • Investigate and resolve complaints regarding food quality, service, or accommodations; • Maintain food and equipment inventories, and keep inventory records; • Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted; • Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities; • Monitor food prep
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