Restaurant Operations Managers oversee the day-to-day operations of a restaurant, working with other managers, as well as owners, in planning, directing, and coordinating restaurant operations. Duties listed on example resumes of Restaurant Operations Managers include overseeing client bookings and reservations for offsite catering events, creating menus with the Chef, and recruiting and training restaurant staff. Most managers who work in the food service industry do not have a bachelor's degree, though employers do prefer to see a two or four year degree on resumes of candidates applying to work at larger, top-tier restaurants.
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