Responsibilities

Tasks

• Plan, organize, direct, control and evaluate daily operations
• Determine type of services to be offered and implement operational procedures
• Balance cash and complete balance sheets, cash reports and related forms
• 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

• 3-4 people
• Food service counter attendants and food preparers

Additional information

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Repetitive tasks
• Combination of sitting, standing, walking
• Standing for extended periods

Personal suitability

• Efficient interpersonal skills
• Excellent oral communication
• Flexibility
• Organized
• Reliability
• Team player