Estimate food needs, place orders with distributors and schedule delivery of fresh food and supplies. Select successful menu items based on clientele and location. Analyze receipts for various menu items to derive the average and marginal costs of dishes, drinks, labor and capital. Assign prices to various menu items based on receipts analyses. Recruit new employees, supervise different shift of workers and training, monitor employee performance. Responsible for daily operations of establishment that prepare and serve meals and beverages to customers.
Minimum requirement: Bachelor’s degree in Hospitality Management.
Send resume to: Personnel Department, Lori’s Diner International, Inc., 500 Sutter Street, Suite 708, San Francisco, CA 94102.