The Event Service Manager I is responsible for overseeing the day-to-day operations of a corporate dining account, ensuring high-quality food service and managing client relations. Responsibilities • Oversee the operation of the corporate cafeteria in accordance with the approved budget. • Ensure that the food offered to clients, customers, and employees is of superior quality. • Maintain excellent relationships with employees, guests, and clients, as well as other departments within the operation. • Operations management experience with purchasing knowledge.
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