Responsibilities Tasks Evaluate daily operations Monitor staff performance Plan and organize daily operations Set staff work schedules Supervise staff Train staff Determine type of services to be offered and implement operational procedures Balance cash and complete balance sheets, cash reports and related forms 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 Leading/instructing individuals Address customers' complaints or concerns Provide customer service Establish methods to meet work schedules Establish work schedules Ensure that food and service meet quality control standards Supervision 1 to 2 people 3-4 people Food service counter attendants and food preparers Food and beverage servers Kitchen and food service helpers