Responsibilities

Staff management: Recruit, train, and schedule staff. Monitor staff performance and provide feedback.

Inventory management: Purchase and control inventory. Order the right amount of inventory to last until the next delivery.

Financial management: Monitor revenues and expenses. Ensure that operations are within budget.

Customer service: Provide excellent customer service. Respond to customer questions politely and respectfully.

Menu management: Design menus that consider dietary preferences and restrictions.

Health and safety: Ensure that health and safety regulations are followed.

Supplier negotiations: Negotiate arrangements with suppliers for food and beverage products.

Client negotiations: Negotiate with clients for use of facilities for catering, parties, banquets, etc.

Problem solving: Solve problems efficiently and effectively to keep operations running smoothly.

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