Supervise and co-ordinate activities of staff who prepare and portion food
Address customers' complaints or concerns
Plan, organize, direct, control and evaluate daily operations
Monitor revenues and modify procedures and prices
Negotiate with clients for catering or use of facilities
Manage events
Ensure health and safety regulations are followed
Organize and maintain inventory
Set staff work schedules and monitor staff performance
Develop, implement and analyze budgets
Recruit, train and supervise staff
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