Develop and implement comprehensive food service strategies and plans aligned with the camp?s overall objectives and client expectations.
Oversee the daily operations of multiple dining halls, including menu planning, food production, and service delivery, ensuring consistency and quality.
Develop and maintain strong relationships with clients and stakeholders, acting as the primary point of contact for food service-related matters.
Analyze financial performance, identify areas for improvement, and develop strategies to enhance profitability and service delivery.
Collaborate with procurement to source high-quality ingredients and negotiate with suppliers to optimize cost efficiency.
