- Analyze budget to boost and maintain the restaurant’s profits
- Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
- Evaluate daily operations
- Modify food preparation methods and menu prices according to the restaurant budget
- Monitor revenues to determine labor cost
- Monitor staff performance
- Plan and organize daily operations
- Recruit staff
- Set staff work schedules
- Balance cash and complete balance sheets, cash reports and related forms
- Conduct performance reviews
- Negotiate arrangements with suppliers for food and other supplies
- Leading/instructing individuals
- Address customers' complaints or concerns
- Manage events
Supervision
- 3-4 people
Experience and specializationComputer and technology knowledge
- MS Office
- Point of sale system
Additional informationTransportation/travel information
- Valid driver's licence
Work conditions and physical capabilities
- Fast-paced workplace
- Work under pressure
- Repetitive tasks
- Attention to detail