Managing Managed Services key operating divisions
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Managing Managed Services
- Bu sahifa navigatsiya:
- Employee Relations
- Financial/Budgeting
- Safety Administration
- Sanitation/Food-Borne Illness Prevention
- Purchasing/Recruiting
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Managing Managed Services key operating divisions:
Food service directors` 75% time is spent on checking and controlling ARAMARK https://www.youtube.com/watch?v=pZyWe1XVhvU&ab_channel=NaziaChaudhry foodservice manager responsibilities in a small/midsize operation Employee Relations • Team development • Rewards/recognition • Drug alcohol abuse/prevention • Positive work environment • Coaching/facilitating versus directing Human Resource Management • Recruitment/training/evaluating • Wage/salary administration • Benefits administration • Compliance with federal/state laws/EEOC (Equal Employment Opportunity)/Senate Bill 198 • Harassment/OSHA (Occupational Safety and Health Administration)-verbal, psychological, digital, physical, sexual;16%-83% • Disciplinary actions/terminations • Unemployment/wrongful disclosure Financial/Budgeting • Project budgets • Actual versus projected budget monitoring (weekly) • Controlling food cost, labor, expenses, and so on • Record-keeping requirements/audit • Monitoring accounts payable/receivable • Billing/collecting • Compliance with contracts • Cash procedures/banking Safety Administration • Equipment training/orientation • Controlling workers’ compensation • Monthly inspections/audits (federal/state/OSHA requirements/Senate Bill 198) Safety Budget • Work on the expensive injuries • Reduce lost time frequency rate and injury frequency rate Food Production/Service • Menu/recipe development • Menu mix versus competition • Food waste/leftovers utilization • Production records • Production control • Presentation/merchandising Sanitation/Food-Borne Illness Prevention • Food-borne illness (FBI) prevention • Sanitation/cleaning schedule • Proper food handling/storage • Daily prevention/monitoring • Monthly inspection • Health department compliance Purchasing/Recruiting • Ordering/receiving/storage • Food and beverage specifications/quality • Inventory control • Vendor relation/problems Staff Training/Development • On-the-job versus structured • Safety/sanitation/food handling and so on • Food preparation/presentation • Guest service Download 418.09 Kb. Do'stlaringiz bilan baham: 
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