About this role
Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
Monitor staff performance
Plan and organize daily operations
Recruit staff
Set staff work schedules
Determine type of services to be offered and implement operational procedures
Organize and maintain inventory
Negotiate with clients for catering or use of facilities
Address customers' complaints or concerns
Requirements
Education
University Diploma
Experience
1-2 Years
Compensation Details
40.00 hourly
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