Job Order Detail

Description

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
4. Set staff work schedules and monitor staff performance
5. Control inventory, monitor revenues and modify procedures and prices
6. Resolve customer complaints and ensure health and safety regulations are followed
Negotiate arrangements with suppliers for food and other supplies
7. Negotiate arrangements with clients for catering
8. Get daily reports from supervisor and report to main manager
9. do staff meetings and have any issues resolve it.