Estimating Director leads the estimating function and develops standards, procedures, tools, and methodologies to produce cost estimates for technical projects based on work scope, specifications, and proposal or contract requirements. Establishes processes to perform analysis of project requirements, plans, and specifications to identify labor, material, equipment, and service requirements. Being an Estimating Director incorporates benchmark data, trends, and historical pricing to generate detailed cost estimates that consist of itemized lists of expenses, labor hours, material quantities, and potential cost variations. Develops a workflow and system for scheduling and processing estimate requests and communicating with stakeholders. Additionally, Estimating Director depending on the complexity and type of project, may use different estimating methods, mathematical models, or specialized estimating software tools to generate estimates. Requires a bachelor's degree. Typically reports to senior management. The Estimating 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. To be an Estimating Director typically requires 5+ years of managerial experience. Deep knowledge of the managed sub-function and solid knowledge of the overall departmental function. (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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