- Plan, organize, direct, control and evaluate daily operations
- Determine type of services to be offered
- Implement operational procedures
- Balance cash and complete balance sheets, cash reports, reconciliation and related forms
- Control inventory
- Respond to customer complaints
- Negotiate arrangements with suppliers for food and other supplies
- Negotiate with clients for catering or use of facilities
- Participate in marketing plans and implementation
- Set staff work schedules and monitor staff performance
- Recruit, hire staff and train staff
- Supervise staff
- Customer service oriented
