Bameyi Mutari

 Management of human and materialsresources.  Upward review of affairs in the store.  Account reconciliation.  Running of daily activities and sales report etc.  Supervision

 Hire, train and supervise food and beverage service staff.  Schedule staff hour.  Order dining room supplies and equipment.  Take reservations.  Greet guest and assign tables.  Settle customers complain.

 Stocks analysis using appropriate method.  Report on daily store using bin-card.  Cost control and materials management.  Stock evaluation and control.