The catering manager is responsible for overseeing a budget and catering accountability for one complex location or across a whole unit if volume is less than $100K. This individual meets with customers and creates plans with the culinary team for their events, including menu, number of guests, timeline, and pricing. This role also leads and assists chefs and team of cate

The general manager is the senior leader of the dining service department who is responsible for planning, organizing, directing, and overseeing all activities and systems in a department whose managed volume is between $3.51 $7M dollars annually. They are the top owner of the Client for their assigned Unit. This is the senior leader of the Unit who is responsible for pla

As part of the management team, the director of operations 1 works under the direction of the general manager at a unit with $3.51 7M in managed volume to plan, organize, direct, and lead a specific area or cost center within the client location. This position assumes responsibility for some or all of the following budget compliance, sanitation, safety, health regulation

The executive chef 2 is part of the management team as the top culinary leader in an account between $3.51 10M in managed volume annually. This role leads the culinary management of food service operation to include inventory, ordering and receiving, menu development, catering oversight, etc. The executive chef 2 is the owner of the culinary cost controls and P&L accounta

As part of the management team, the manager of operations works under the direction of the director of operations at a unit with less than $1.5M in managed volume. This position oversees a set operation within a unit, such as a food court operation, two stand alone concepts, or a convenience store. This role also manages cash handling, inventory control, and labor. In thi

The catering manager is responsible for overseeing a budget and catering accountability for one complex location or across a whole unit if volume is less than $100K. This individual meets with customers and creates plans with the culinary team for their events, including menu, number of guests, timeline, and pricing. This role also leads and assists chefs and team of cate