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Plan, organize, direct, control and evaluate the operations of a restaurant
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
Specific Skills
- Estimate And Order Ingredients And Supplies
- Prepare Food Order Summaries For Chef
- Supervise And Check Assembly Of Trays
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