Budget Managed 0 - 100,000 $
Responsibilities Tasks Assess daily operations Control receipts to determine labor costs Monitor staff performance Plan and organize daily operations Recruit staff Set staff work schedules Supervise staff Train staff Determine the type of services to be offered and establish operating procedures Cash out and complete balance sheets, cash statements and supporting documents Conduct performance reviews Organize and maintain current inventory Ensure health and safety rules are followed Deal with suppliers regarding the provision of food products and other products Handle customer complaints and address their concerns Provide customer service Supervisory Functions and Activities 5 to 10 people
Credentials Credentials (certificates, licenses, affiliations, courses, etc.) Food Service Director/Directress Certificate
Experience and Specialization Management Systems (MIS or DB) MS Excel MS Office MS Outlook MS PowerPoint MS Windows MS Word
Additional Information Working Conditions and Physical Abilities Fast-paced work environment Work under pressure Tight deadlines Repetitive tasks Handle heavy loads Physically demanding Attention to detail Sitting, standing and walking Standing for long periods High work volume Personal Qualities Accurate Customer-focused attitude Sense of responsibility Effective interpersonal relations Excellent oral communication Excellent written communication Flexibility Organizational skills Reliable Team spirit Ability to multitask