- Hiring, training, and supervising food preparation and service staff.
- Preparing budgets related to food services.
- Scheduling employees and ensuring the establishment operates efficiently and profitably.
- Ensuring regulated sanitation and safety standards are followed and comply with local regulations.
- Implementing food hygiene standards.
- Ordering ingredients and supplies.
- Measuring portions.
- Planning menus.
- Arranging for the catering of special events.
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