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Plan, organize, direct, control and evaluate daily operations, Determine type of services to be
offered, Implement operational procedures, Balance cash and complete balance sheets, cash
reports, reconciliation and related forms, Control inventory, Respond to customer complaints,
Ensure health and safety regulations are followed, Negotiate arrangements with suppliers for food and other supplies, Negotiate with clients for catering or use of facilities, Set staff work schedules and monitor staff performance, Train staff, Conduct performance reviews, Supervise staff,
Customer service oriented