Core Responsibilities of Manager
Determine ways to adhere to work schedules
overseeing and coordinating the work of the staff members who prepare and portion food
Teach employees on job responsibilities, sanitary practises, and safety measures
Calculate and place a supply and ingredient order.
Assure quality control and food service
Respond to consumer grievances or issues
Keep accurate records of your inventory, repairs, sales, and waste
report writing and submission
Must be familiar with the types of cuisine served at the institution.
supervise and inspect the tray assembly
Control and observe the delivery of food carts
Make work schedules.