Responsibilities Tasks
Evaluate daily operations
Monitor receipts to determine labor costs
Monitor staff performance
Plan and organize daily operations
Set staff work schedules
Supervise staff
Train staff
Determine the types of services to be offered and establish operating procedures
Conduct performance reviews
Establish the cost of products and services
Organize and maintain up-to-date inventory
Ensure health and safety rules are complied with
Discuss with clients about catering service provisions or facility use
Direct individuals or give them instructions
Handle customer complaints and address their concerns
Provide customer service
Manage events
Additional Information
Working Conditions and Physical Abilities
Fast-paced work environment
Work under pressure
Physically demanding
Sitting, standing and walking
Standing for long periods
High volume of work
Personal Qualities
Customer-focused attitude
Effective interpersonal relations
Excellent oral communication
Flexibility
Organizational skills
Reliable
Team spirit
Ability to multitask