Assistant manager - food services

Plan, organize, direct, control and evaluate theoperations of a restaurant, bar, cafeteria or other foodor beverage service

Determine type of services to be offered andimplement operational procedures

Recruit staff and oversee staff training

Set staff work schedules and monitor staffperformance

Control inventory, monitor revenues and modifyprocedures and prices

Resolve customer complaints and ensure health andsafety regulations are followed

Negotiate arrangements with suppliers for food andother supplies

Negotiate arrangements with clients for catering oruse of facilities for banquets or receptions.