Food service director vs assistant restaurant manager

Differences between food service director and assistant restaurant manager duties and responsibilities

Food service director example responsibilities.

• Train and manage countless dishwashers, cooks, servers, and other managers to achieve significant improvements in their productivity.
• Manage both front of the house (FOH) and back of the house (BOH) operations.
• Manage a team of 12 managers and 160 FTE.
• Achieve highest level of compliance with CMS and Steritech audits.
• Manage departmental budget and payroll for 111 FTE's, service and production of ~ 1200 meals/day.
• Manage food services at 142 bed sub-acute rehabilitation and skil nursing facility with a staff of 43 FTE's.
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Assistant restaurant manager example responsibilities.

• Manage the food and beverage operation of Mobil 5-Star and AAA 5-Diamond hotel.
• Monitor and manage beverage and wine supplies, completing monthly reconciliations to ensure inventory accuracy.
• Coordinate, communicate and delegate FOH responsibilities to staff to ensure excellent operations are consistently achieve.
• Schedule, set up and staff for functions, outings, wine tastings, fine dining evenings and other upscale events.
• Guarantee above-average store inspections scores that exemplify store cleanliness, employee accountability, and food safety.
• Interview, hire and train the restaurant and in-room dining staff.
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