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Education: Bachelor's degree. Hospitality administration/management, other. Tasks: Monitor staff performance . Set staff work schedules. Determine type of services to be offered and implement operational procedures. Negotiate arrangements with suppliers for food and other supplies. Negotiate with clients for catering or use of facilities. Resolve issues that may arise, including customer requests, complaints and supply shortages. Hire and oversee training and supervision of staff. Plan, organize, direct, control and evaluate daily operations. Establish inventory and quality control methods. Screening questions: Are you willing to relocate for this position?. Experience: 2 years to less than 3 years.