Tasks Include:

• plans menus in consultation with chefs
• plans and organises special functions
• arranges the purchase and pricing of goods and services
  according to budget
• inspects dining facilities to ensure they comply with health
  regulations and are clean, functional and of suitable
  appearance
• confers with customers to assess their satisfaction with meals
  and service
• selects, trains and supervises waiting and kitchen staff
• maintains records of stock levels and financial transactions
• may take reservations, greet guests and assist in taking orders
  in conjunction with junior staff