Responsiblities
Tasks:
Plan, organize, direct, control and evaluate daily operations
Determine type of services to be offered and implement operational procedures
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
Recruit, train and supervise staff
Description
Salary: 23.80 hourly / 35 hours per week
Terms of employment: Permanent employment; Full time, Day, Weekend
Start date: as soon as possible
Languages: English
Education: College degree
Experience: 1 year to less than 2 years
