Plan, organize, direct, control and evaluate daily operations Cost products and services Organize and maintain inventory 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 Set staff work schedules and monitor staff performance Address customers' complaints or concerns Provide customer service Recruit, train and supervise staff Plan menus and ensure food meets quality standards Wage: 35.00/hr Hours: 35-40 hrs/week