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Job Description:
- Plan, organize, direct, control and evaluate the operation of food service establishments:
- Determine the type of services to offer and implement the relevant operating procedures.
- Establish standards for staff performance and customer service, monitor their work and keep the owner of the establishment informed.
- Estimate the costs of food and beverages.
- Carry inventory and acquire supplies, equipment and beverages.
- Monitor the gross income and make the pertinent modifications to the established procedures and prices.
Job Requirements:
Meet with employees for the purpose of defining menus and carrying out related activities.
Supervise the methods used in the preparation of food, the portions served and the presentation of the dishes.
Coordinate linen laundering, facility deep cleaning, trash disposal, and pest control when necessary.
In some cases, take care of closing the establishment, check that the ovens, burners and lights are properly turned off and that the alarm system is activated.
Develop market strategies, implement advertising campaigns and plan events (promotions in drinks and food, festivals, among others) in order to increase public interest in the establishment:
