Job Description

Oversee the planning, organization, direction, control, and assessment of restaurant, bar, cafeteria, or other food and beverage service operations.

Determine the range of services to be provided and establish operational procedures.

Hire employees and supervise their training.

Develop staff schedules and oversee performance management.

Manage inventory, track revenue, and adjust procedures and pricing as needed.

Address customer concerns and ensure compliance with health and safety regulations.

Arrange agreements with suppliers for food and other necessary supplies.

Coordinate with clients for catering services or facility rentals for banquets and receptions.

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