– Plan, organize, direct, control and evaluate daily operations;
– Determine the type of services to be offered and implement operational procedures;
– Estimate the price of products and services;
– Recruit, train, and supervise staff according to the operating, hiring and training practices of Fancy Fork;
– Set staff work schedules and monitor staff performance;
– Monitor revenues and modify procedures and prices;
– Ensure the health and safety of employees are properly protected according to the health and safety standards of Fancy Fork
– Negotiate arrangements with suppliers for food and other supplies;
– Develop, implement and analyze budgets;
– Participate in marketing plans and implementation;
– Address customers’ complaints or concerns;
– Provide customer service or help kitchen operations when necessary;
– Conduct performance reviews;
– Organize and maintain inventory
