Description
Summary of Qualifications: Highly skilled in operations, budget, cost control, quality, personal management and Administer the food service program in a multiple-site according to policies, procedures, and the federal/state requirements. Affective manager, team builder, communicator, problem solver, policy maker and leadership. Proven track record in reducing and managing costs and adding to bottom-line profitability without sacrificing quality of high nutrition Consult with clients and insure open communications, focus customer service and quality food service to emphasis on menu appeal and nutritional value.
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