<p class="text-node"><strong>(1) </strong><span style="color: black;"><strong>Job Functions :</strong></span></p><p class="text-node"><strong>Planning and Organization</strong></p><p class="text-node">· Plan, organize, direct, control, and evaluate the activities of the restaurant, bar, and food services of the establishment.</p><p class="text-node">· Determine the type of services to be offered and establish operational procedures.</p><p class="text-node">· Review working methods and menu pricing as needed to ensure the profitability of the establishment.</p><p class="text-node"><strong> </strong></p><p class="text-node"><strong>Staff Management</strong></p><p class="text-node">· Hire front and kitchen staff and oversee their training.</p><p class="text-node">· Establish work schedules and monitor employee performance.</p><p class="text-node">· Supervise and coordinate the team's work and maintain a positive and professional work environment.</p><p class="text-node"> </p><p class="text-node"><strong>Operations and Control</strong></p><p class="text-node">· Control inventory and revenue and track sales and costs.</p><p class="text-node">· Address customer complaints and ensure their satisfaction.</p><p class="text-node">· Ensure health, hygiene, and safety regulations are adhered to at all times.</p><p class="text-node"> </p><p class="text-node"><strong>Procurement and Business Relations</strong></p><p class="text-node">· Negotiate with suppliers regarding the procurement of food products and other goods.</p><p class="text-node">· Negotiate with clients concerning catering arrangements or the use of facilities for banquets or receptions.</p>
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