Work must be completed at the physical location. There is no option to work remotely.
Responsibilities
Tasks
- 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 staff performance
- Plan and organize daily operations
- Set staff work schedules
- Supervise staff
- Conduct performance reviews
- Cost products and services
- Organize and maintain inventory
- Ensure health and safety regulations are followed
- Participate in marketing plans and implementation
- Address customers' complaints or concerns
- Provide customer service
Supervision
- 3-4 people
Experience and specialization
Computer and technology knowledge
- MS Office
Additional information
Security and safety
- Basic security clearance
Work conditions and physical capabilities
- Work under pressure
- Attention to detail
- Combination of sitting, standing, walking
Personal suitability
- Accurate
- Organized
- Team player
- Ability to multitask