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Duties:

Plan, organize, direct, control and evaluate the operations of a restaurant, bar, cafeteria 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.


Skills
Maintain emotional control under stress
Ability to resolve interpersonal situations
Strong organizational skills
Excellent Communication skills
Flexible
Reliable