Address customers' complaints or concerns;
Recruit, train and supervise staff;
Participate in marketing plans and implementation;
Negotiate with clients for catering or use of facilities;
Monitor revenues and modify procedures and prices;
Establish work schedules;
Ensure food service and quality control;
Ensure health and safety regulations are followed;
Develop, implement and analyze budgets;
Provide customer service;
Negotiate arrangements with suppliers for food and other supplies;
Set staff work schedules and monitor staff performance;
Determine type of services to be offered and implement operational procedures;
Plan, organize, direct, control and evaluate daily operations
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