Job Order Detail

Description

Duties and Responsibilities

Plan, organize, direct, control and evaluate the operations of a restaurant or other food or beverage service;

Organize and supervise shifts

Manage and lead staff

Hire new employees

Determine type of services to be offered and implement operational procedures

Recruit staff and oversee staff training

Plan and develop the overall restaurant marketing strategy

Training and evaluate staff performance

Estimate consumption, forecast requirements and maintain inventory

Manage restaurant supplies

Control costs and minimize waste

Nurture a positive working environment

Monitor operations and initiate corrective actions

Implement innovative strategies to improve productivity and sales

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