Food Service Manager

Description

Tasks
- Plan, organize, direct, control and evaluate daily operations
- Determine type of services to be offered and implement operational procedures
- Conduct performance reviews
- Organize and maintain inventory
- Monitor revenues and modify procedures and prices
- 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
Supervision
- Minimum of 5 people
Personal suitability
- Flexibility
- Reliability