– Plan, organize, direct, control, and evaluate the operations of a restaurant.
– Determine the type of services to be offered and implement operational procedures.
– Recruit staff and oversee staff training.
– Set staff work schedules and monitor staff performance.
– Control inventory, monitor revenues, and modify procedures and prices.
– Resolve customer complaints and ensure health and safety regulations are followed.
– Negotiate arrangements with suppliers for food and other supplies.
– Negotiate arrangements with clients for catering or use of facilities for banquets or receptions.
Employment requirements :
– Completion of a relevant diploma or degree.
– Several years of experience in the foodservice sector, including supervisory experience.
How to Apply:
hire.tscholar@yahoo.com