Job Order Detail

Description

Duties:
Plan, organize, direct, control and evaluate the operations of the restaurant; set staff work schedules and monitor staff performance, control inventory, monitor revenues and modify procedures and prices; resolve customer complaints and ensure health and safety regulations are followed. negotiate arrangements with suppliers for food and other supplies; create a fun, safe and positive work environment; be active in the hiring and training of staff.

Completion of a college or other program related to hospitality or food and beverage service management is usually required.  Several years of experience in the food service sector, including supervisory experience are required.