Reference letter
-Completes and controls inventory and ordering on a weekly basis and makes adjustments daily
-Recruits, rewards, trains, evaluates, and terminates staff
- Manages the operations of the restaurant by planning, organizing, giving directions and control
-Completes and post staff schedules
- Observes and evaluates workers and work procedures to meet company's quality standards and service, and completes disciplinary write-ups
-Evaluates the types of services provided and implements operational procedures
-Provides customer service by resolving customer complaints and adhering to health and safety regulations
- Performs other related duties as assigned
NOC 0631
-Plan, organize, direct, control and evaluate the operations of a restaurant, bar, cafeteria or other food or beverage service
-Determine type of services to be offered and implement operational procedures
-Recruit staff and oversee staff training
-Set staff work schedules and monitor staff performance
-Control inventory, monitor revenues and modify procedures and prices
-Resolve customer complaints and ensure health and safety regulations are followed
-Negotiate arrangements with suppliers for food and other supplies
-Negotiate arrangements with clients for catering or use of facilities for banquets or receptions.
How about this?