Job Order Detail

Description

-Plan, organize, direct, control, and assess the operations of a restaurant, bar, cafeteria, or other food and beverage service establishments.

-Define the types of services to be offered and implement corresponding operational procedures.

-Recruit and train staff, ensuring effective onboarding and performance management.

-Create staff work schedules and oversee staff performance.

-Manage inventory, monitor revenue, and adjust procedures and pricing as needed.

-Address and resolve customer complaints while ensuring adherence to health and safety regulations.

-Negotiate with suppliers for food and other necessary supplies.

-Coordinate with clients for catering services or the use of facilities for events such as banquets or receptions.