Main functions:
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, Monitor revenues and modify procedures and prices, Respond to customer complaints, Ensure health and safety regulations are followed, Negotiate arrangements with suppliers for food and other supplies, Negotiate with clients for catering or use of facilities, Develop, implement and analyze budgets, Participate in marketing plans and implementation, Enforce provincial/territorial liquor legislation and regulations, Set staff work schedules and monitor staff performance, Recruit and hire staff, Train staff, Conduct performance reviews, Supervise staff, Cost products and services, Customer service oriented
Quarter:
Day, Evening, Night, Weekend, On call, Work shift
