• Plan, organize, direct, control and evaluate daily operations
• Address customers’ complaints or concerns
• Recruit, train and supervise staff
• Participate in marketing plans and implementation
• Monitor revenues and modify procedures and prices
• Ensure health and safety regulations are followed
• Develop, implement and analyze budgets
• Provide customer service
• Negotiate arrangements with suppliers for food and othersupplies
• Set staff work schedules and monitor staff performance
• Determine type of services to be offered and implementoperational procedures
2. Requirements
• Completion of a college or other program related to hospitalityor food and beverage service management preferred
• 1-2 year’s work experience in the food service sector
• Strong leadership and communication skills (Englishproficiency)
• Flexibility, Client focus, Team player, Effective interpersonal skills
