Responsibilities

Tasks

• Monitor staff performance
• Plan and organize daily operations
• Set staff work schedules
• Supervise staff
• Train staff
• Organize and maintain inventory
• 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
• Address customers’ complaints or concerns
• Manage kitchen operations
• Inspect kitchen and food service areas

Employment groups 

This employer promotes equal employment opportunities for all job applicants, including those self-identifying as a member of these groups: