Job Order Detail

Description

Main duties

1. Plan, organize, direct, control and evaluate the operations of a restaurant, bar, cafeteria or other food or beverage service
2. Determine type of services to be offered and implement operational procedures
3. Recruit staff and oversee staff training
Set staff work schedules and monitor staff performance
4. Control inventory, monitor revenues and modify procedures and prices
5. Resolve customer complaints and ensure health and safety regulations are followed
6. Negotiate arrangements with suppliers for food and other supplies
7. Negotiate arrangements with clients for catering or use of facilities for banquets or receptions.

Employment requirements

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