-plan, organize,direct,control and evaluate the operations of the outlet and other businesses that operate serving food and beverages.
-Apply management skills ensuring the labour and financial goals of the organization are maintained.
-Responsibilities
-organize, direct and evaluate food and beverage service
-recruitment and training of staff
-shift scheduling
-performance management;monitor staff performance and provide feedback
-purchase and control of inventory
-monitor revenues and exoenses
-ensure practice of heath and safety regulations
-negotiate suppier arrangements for food and beverage products
-negotiate with clients for use of facilities for catering,parties,banquets,etc.
