Job Order Detail

Description

Plan, organize, direct, control and evaluate the operations of a restaurant, bar, cafeteria or other food or beverage service
    Determine type of services to be offered and implement operational procedures
    Recruit staff and oversee staff training
    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
    Negotiate arrangements with clients for catering or use of facilities for banquets or receptions