Top Facilities Management Executive leads overall operations and develops the strategy and policies to deliver design, planning, implementation, construction, and maintenance of an organization's facilities and properties. Plans and allocates the capital, equipment, and operating budget to support current operations and long-term facility plans. Being a Top Facilities Management Executive ensures the reliability of all building mechanical, electrical, fire/life safety, plumbing, and waste management systems. Reviews and negotiates contract terms and conditions for contractors selected for facility projects and the delivery of services. Additionally, Top Facilities Management Executive establishes building operations policies, procedures, and service standards to comply with all local laws and regulations. May be responsible for additional facility-related functions like food services, security, safety, environmental, or administrative services. Requires a bachelor's degree. Typically reports to top management. The Top Facilities Management Executive manages a departmental function within a broader corporate function. Develops major goals to support broad functional objectives. Approves policies developed within various sub-functions and departments. To be a Top Facilities Management Executive typically requires 8+ years of managerial experience. Comprehensive knowledge of the overall departmental function. (Copyright 2024 Salary.com)
The EXECUTIVE CHEF is responsible for oversight of food preparation, management of the line staff and utility workers, inventory and purchasing, menu creation and pricing, food and labor budgeting, staff scheduling and kitchen safety and cleanliness maintenance.
Special qualifications: The ability to manage in a diverse environment with focus on client and customer services is essential to success in this role.
Experience: Previous experience with control food and labor cost, demonstration cooking, menu development, and pricing and development of culinary team preferred. Premise and liability accountability and contract-managed service experience is desirable.
Education: The ideal candidates will possess a bachelor's degree or related culinary degree with eight or more years of industry and culinary management experience.
Core competencies: Leadership, Management
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