Oversaw a staff of classified employees and student/non-student hourly employees in accomplishing the unit mission by hiring, scheduling, training, coaching and evaluating employees. Ordered and inventoried all food and supplies for the unit; including quality and quantity of meals produced. Controlled food cost by forecasting accurate orders and receiving of goods. Maintained daily cost accounting records – while promoting safety, sanitation and accident prevention through managing daily operations. Planned, ordered, and oversaw all special dining events for over 500 student guests. Met and exceeded all performance indicators.