Job Order Detail

Description

Plan, organize, direct, control and evaluate the operations of a restaurant, bar, 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.
Other qualifications include:

Strong organizational skills
Management skills and ability to lead a team
Excellent communication skills
Excellent customer service skills
Strong analytical and reporting skills
Flexibility
Strong interpersonal skills
Ability to work together as a team