Job Order Detail

Description

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.