Responsibilities Tasks
Develop a budget to determine the cost of food, ingredients, alcohol, kitchen and cleaning supplies
Plan and organize daily operations
Recruit staff
Set staff work schedules
Supervise staff
Train staff
Determine the type of services to be offered and establish operating procedures
Handle cash and complete balance sheets, cash statements and supporting documents
Organize and maintain up-to-date inventory
Ensure health and safety regulations are complied with
Deal with suppliers regarding the supply of food products and other items
Participate in the development and implementation of marketing plans
Handle customer complaints and address their concerns
Plan, organize, direct, control and evaluate daily operations
Supervisory functions and activities
16 to 20 people
Additional Information
Working Conditions and Physical Abilities
Fast-paced work environment
Work under pressure
Attention to detail
Personal Qualities
Organizational skills
Reliable