1. Publicize the products offered in the Cafeteria Service.
2. Train and supervise the personnel assigned to your charge.
3. Organize, plan, control and direct the execution of the activities of the establishment in terms of cooking, care and cleaning of facilities.
4. Monitor the execution of projects and keep the Head of the Service informed.
Establish opportune operational routines.
Help employees to manage the menus.
Keep control of the assigned inventory; as well as manage supplies, equipment and beverages.
Direct all personnel in their different stations.
Supervise the movement and operations carried out in the Fund, validating that it is consistent with the service provided.
Present strategies that allow the achievement of the economic objectives to the Head of the Service.
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