Description
Plan, organize, direct, control and evaluate the operations of a restaurant, bar, 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.
Other qualifications include:
Strong organizational skills Management skills and ability to lead a team Excellent communication skills Excellent customer service skills Strong analytical and reporting skills Flexibility Strong interpersonal skills Ability to work together as a team