Tasks:

Evaluate daily operations
Monitor revenues to determine labour cost
Monitor staff performance
Plan and organize daily operations
Set staff work schedules
Supervise staff
Train staff
Determine type of services to be offered and implement operational procedures
Balance cash and complete balance sheets, cash reports and related forms
Conduct performance reviews
Cost products and services
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
Leading/instructing individuals
Address customers’ complaints or concerns
Provide customer service

Supervision:

3-4 people
Staff in various areas of responsibility

Required languages: English

Education level: Bachelor's Degree or Equivalent Experience

Required skills: Accurate; Client focus; Efficient interpersonal skills; Flexibility; Organized; Reliability; Team player; Ability to multitask.

Closest intersection: N/A