Hotel General Manager
Ensure flawless operations in every department of a hotel.
A Food Services Director oversees the foodservice program at an education or healthcare facility, such as a school, college, hospital, or nursing home. It’s not always five-star dining, but that’s not the point. When you’re a Food Services Director, your customers are primarily students and patients—as well as the hardworking Teachers, Doctors, and Nurses who serve them. It’s your job, therefore, to serve meals that give them the energy they need to work, learn, develop, grow, and heal.
Like restaurants, the cafés and cafeterias in schools and hospitals are businesses. Like a Restaurateur, therefore, you’re responsible for making sure the business is successful and profitable. As a result, your duties include human resources, finances, and operations.
On the human resources side, you hire, fire, schedule, and train employees. On the finance side, you’re in charge of budgeting and payroll. On the operations side, meanwhile, you order ingredients and supplies, minimize food waste, enforce food safety standards, and oversee equipment repairs and facility maintenance.
Because of where you work, however, your most important duty is strategic planning: You develop a strategy—what food you’ll serve and what vendors you’ll buy from—that maximizes efficiency in the kitchen and nutrition in the dining room!