Find & Apply For Restaurant / Food Service Manager Jobs In Union, Mississippi
Restaurant / Food Service Manager jobs in Union, Mississippi involve overseeing daily operations, staff management, and ensuring customer satisfaction. Responsibilities include inventory control, budgeting, and maintaining high food quality and safety standards. Successful candidates will have strong leadership skills, excellent communication, and a passion for the food service industry. Below you can find different Restaurant / Food Service Manager positions in Union, Mississippi.
Jobs in Union
Browse jobs from a variety of sources below, sorted with the most recently published, nearest to the top. Click the title to view more information and apply online.
Latest Jobs in Union
Salary Information & Job Trends In this Region
Restaurant and Food Service Managers in Union, Mississippi play a crucial role in the hospitality industry by overseeing the daily operations of dining establishments. - Entry-level Assistant Manager salaries range from $28,000 to $35,000 per year - Mid-career Restaurant Manager salaries range from $35,000 to $50,000 per year - Senior General Manager salaries range from $50,000 to $75,000 per year The role of Restaurant and Food Service Manager has been a staple in Union's local economy, contributing significantly to its vibrant community life. The position's history in the area reflects a longstanding tradition of culinary and service excellence that dates back several decades. Over the years, the responsibilities and expectations of Restaurant and Food Service Managers in Union have evolved. Initially focused primarily on back-of-house operations, the role has expanded to include a stronger emphasis on customer interaction, marketing, and strategic planning to adapt to changing consumer preferences. Current trends impacting Restaurant and Food Service Managers in Union include the increasing adoption of technology in restaurant management, such as digital ordering systems and inventory management software. There is also a growing focus on sustainability and local sourcing, which are reshaping menu development and restaurant operations.
