Summary This position oversees the daily operations of a multi-unit food court, ensuring high-quality service and food preparation while managing staff, inventory, and compliance with health and safety regulations. Key responsibilities include planning menus, supervising staff, controlling costs, ordering supplies, and ensuring customer satisfaction. This is a management role that requires strong leadership, organizational, and problem-solving skills. Responsibilities MAJOR DUTIES: Uses initiative, judgment and originality in the food and beverage planning, merchandising and control. Applies existing guidelines and develops own supplements, procedures and operating instructions for use by staff to evaluate the food service program, patron needs and interests. Takes corrective action as required to ensure accuracy of data and effectiveness of systems. Promotes effectiveness and efficiency, using strong organizational and budgetary guidelines and internal controls necessary to provide re...