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Tasks
- Monitor staff performance
- Set staff work schedules
- Determine type of services to be offered and implement operational procedures
- Negotiate arrangements with suppliers for food and other supplies
- Negotiate with clients for catering or use of facilities
- Resolve issues that may arise, including customer requests, complaints and supply shortages
- Hire and oversee training and supervision of staff
- Plan, organize, direct, control and evaluate daily operations
- Establish inventory and quality control methods
Screening questions
- Are you willing to relocate for this position?
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