Specific Skills

Address customers' complaints or concerns; Recruit, train and supervise staff; Participate in marketing plans and implementation; Negotiate with clients for catering or use of facilities; Monitor revenues and modify procedures and prices; Ensure health and safety regulations are followed; Develop, implement and analyze budgets; Provide customer service; Negotiate arrangements with suppliers for food and other supplies; Set staff work schedules and monitor staff performance; Determine type of services to be offered and implement operational procedures; Plan, organize, direct, control and evaluate daily operations

Experience 2 years to less than 3 years

Education Secondary (high) school graduation certificate

Languages English