Plan, organize, direct, control and evaluate daily operations
Cost products and services
Organize and maintain inventory
Ensure health and safety regulations are followed
Negotiate arrangements with suppliers for food and other supplies
Negotiate with clients for catering
or use of facilities
Set staff work schedules and monitor staff performance
Address customers’ complaints or
concerns
Provide customer service Recruit, train and supervise staff
Plan menus and ensure food meets quality standards
Wage: 37.00/hr
Hours: 35-40 hrs/week
