Sarbanes Oxley Director directs programs, policies, and practices to ensure the organization is in compliance with the Sarbanes-Oxley Act. Oversees development and testing of internal controls regarding the reporting financial results. Being a Sarbanes Oxley Director contributes to the development of organization-wide SOX compliance strategies, identifying process deficiencies and recommending improvements as necessary. Oversees the reporting of test results to top management. Additionally, Sarbanes Oxley Director may develop and conduct compliance training for employees. Stays abreast of changes in SOX regulations to ensure timely compliance. Requires a bachelor's degree. Typically reports to a head of a unit/department. The Sarbanes Oxley Director manages a departmental sub-function within a broader departmental function. Creates functional strategies and specific objectives for the sub-function and develops budgets/policies/procedures to support the functional infrastructure. Deep knowledge of the managed sub-function and solid knowledge of the overall departmental function. To be a Sarbanes Oxley Director typically requires 5+ years of managerial experience. (Copyright 2024 Salary.com)
Responsibilities:
- Oversee all aspects of food service operations, including menu planning, food preparation, and service delivery
- Ensure compliance with food safety regulations and maintain high standards of cleanliness and hygiene
- Develop and implement strategies to enhance customer satisfaction and improve the dining experience
- Train, supervise, and mentor staff members to ensure efficient and effective performance
- Manage inventory, order supplies, and monitor budget to control costs
- Collaborate with other departments to coordinate catering services for special events or functions
- Stay updated on industry trends and best practices to continuously improve food service operations
Requirements:
- Proven experience in a leadership role within the food service industry
- Strong knowledge of POS systems, food safety regulations, and hospitality management principles
- Excellent supervisory skills with the ability to motivate and develop a team
- Knowledge of bartending techniques and experience in managing a bar area is a plus
- Familiarity with kitchen operations and understanding of food industry standards
- Ability to multitask, prioritize tasks, and work well under pressure
- Strong communication and interpersonal skills to interact with staff, customers, and vendors
- Flexibility to work evenings, weekends, and holidays as required
Note: This job description is not intended to be all-inclusive. The employee may perform other related duties as negotiated to meet the ongoing needs of the organization.
Please submit your resume highlighting your relevant experience in the food service industry. Only qualified candidates will be contacted for an interview.
Job Type: Full-time
Pay: $14.00 per hour
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Work Location: In person
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