Art Manager manages the creative design and execution of visual communications to meet an organization's marketing or advertising objectives. Provides internal clients with design standards, tools, and guidance on communicating corporate image, branding, and identity. Being an Art Manager oversees the design and production operations of all visual elements including publications, infographics, and social content, that are deployed across digital, interactive and print. Monitors projects and timelines. Additionally, Art Manager stays current on latest trends. Develops and manages a network of vendors, freelance artists, and designers to utilize for project support. Typically requires a bachelor's degree in art, graphic design or equivalent. Typically reports to a director. The Art Manager manages subordinate staff in the day-to-day performance of their jobs. True first level manager. Ensures that project/department milestones/goals are met and adhering to approved budgets. Has full authority for personnel actions. To be an Art Manager typically requires 5 years experience in the related area as an individual contributor. 1 - 3 years supervisory experience may be required. Extensive knowledge of the function and department processes. (Copyright 2024 Salary.com)
Description
General Summary: Supports the General manager by providing direction and support to hourly employees within franchised or corporate establishments by either performing or supervising the following duties throughout a standard 50 to 55 hour workweek. Position reports to the General Manager and requires minimal supervision.
Essential Duties & Responsibilities:
Requirements
Required Knowledge, Skills, & Abilities:
Education & Experience: High School diploma or equivalency as determined by management.
Certifications/Licenses: Food Service Manager Certificate and completion of M.I.T. Program.
Physical & Mental Requirements:
Working Conditions:
Position is in a climate-controlled establishment. Employees will be exposed to temperature extremes of heat or cold in conjunction with internal conditions as warranted for the preservation or preparation of food handling.
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