Food Service Director/Unit Manager Responsibilities: Oversee daily food service operations in a unit after the successful completion of an 8-10 week management training program. Establish and maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food and related products, as well as menu planning and development. Assist in unit forecast and unit accounting. Ensures that requirements for appropriate sanitation and safety levels in respective areas are met. Coordinates and supervises unit personnel regarding production, merchandising, quality and cost control. Labor scheduling and staffing; employee training. Responsible for responding effectively to changing demands. Requirements: A Bachelor's degree in ...