*Planning menus in consultation with Chefs
*Planning and organising special functions
*Arranging the purchasing and pricing of goods according to budget
*Maintaining records of stock levels and financial transactions
*Ensuring dining facilities comply with health regulations and are clean, functional and of suitable appearance
*Conferring with customers to assess their satisfaction with meals and service
*Selecting, training and supervising waiting and kitchen staff
*may take reservations, greet guests and assist in taking orders