Operations Manager responsible for P&L, planning, organizing, and directing a diverse staff of food service personnel in a multiple type food service operation which include catering/banquet service, full service restaurant, and specialty snack food service. planning work programs; staffing for cash food service and catering/banquet functions; requisitioning and purchasing food supplies; training employees in food service and preparation. Receives requests for catering/banquet service, plans and prices menus, and supervises operations at location where catered service or banquets are held. Direction is received from an administrative superior on matters pertaining to operating policies and special menus.