Education: Secondary (high) school graduation certificate.
Experience
2 years to less than 3 years.
Work location: On site. Work must be completed at the physical location. There is no option to work remotely.
Responsibilities
Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
Evaluate daily operations
Monitor staff performance
Plan and organize daily operations
Set staff work schedules
Supervise staff
Train staff
Determine type of services to be offered and implement operational procedures
Balance cash and complete balance sheets, cash reports and related forms
Organize and maintain inventory
Ensure health and safety regulations are followed
Address customers' complaints or concerns
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