• Manage, coordinate, and schedule the activities of staff who prepare, portion, and serve food. • Estimate and order ingredients and supplies required for meal preparation. • Establish work schedules and procedures. • Maintain records of stock, repairs, sales, and wastage. • Train staff in job duties, sanitation, and safety procedures. • Ensure that food and service meet quality control standards. • May participate in selecting food service staff and restaurant manager, and assist in developing policies, procedures, and budgets. • Plan cafeteria menus and determine related food and labour costs.