1.Oversee and evaluate staff performance to ensure efficiency and quality.
2.Plan, coordinate, and manage daily operations of the establishment.
3.Develop budgets and monitor costs for food, ingredients, alcohol, and kitchen or cleaning supplies.
4.Maintain and organize inventory, ensuring stock levels meet operational needs.
5.Train, mentor, and schedule staff to optimize workflow and productivity.
6.Ensure compliance with health, safety, and sanitation regulations.
7.Conduct cost analysis of products and services to maximize profitability.
8.Negotiate contracts and agreements with clients for catering services or facility usage.
9.Contribute to the creation and execution of marketing strategies.
