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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
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
Develop, implement and analyze budgets
Participate in marketing plans and implementation
Set staff work schedules and monitor staff performance
Address customers’ complaints or concerns
Provide customer service
Supervision
3-4 people
Personal suitability
Accurate
Client focus
Dependability
Efficient interpersonal skills
Excellent oral communication
Excellent written communication
Flexibility
Organized
Reliability
Team player
