Supervise kitchen and dining room staff, provide training, set and adjust rates of pay and hours of work, provide informal and formal performance feedback, recognize both appropriate and inappropriate behaviors/performances through rewards and discipline, and apportion work among subordinates. Job Specifications (Skill): This position requires a high school diploma or equivalent certificate, a minimum of two years study or certification in the hospitality industry, and five or more years experience in food service management, supervision, food purchasing, safety, sanitation, and menu preparation.