Assign duties, responsibilities, and work stations to employees in accordance with work requirements. Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write ups. Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services. Develop departmental objectives, budgets, policies procedures and strategies.Manage food service operations or parts of operations. Balance receipts, communicate with customers to resolve complaints or ensure satisfaction. Process customer bills or payments. Learn to program and use POS software. Knowledge of principles and procedures for personnel recruitment selectiontraining compensation and benefits, labor relations and regulations and personnel information systems.
