Work must be completed at the physical location. There is no option to work remotely.
Responsibilities
- Analyze budget to boost and maintain the restaurant’s profits
- Evaluate daily operations
- Modify food preparation methods and menu prices according to the restaurant budget
- Monitor staff performance
- Plan and organize daily operations
- Recruit staff
- Set staff work schedules
- Supervise staff
- Train staff
- Determine type of services to be offered and implement operational procedures
- Organize and maintain inventory
- Ensure health and safety regulations are followed
- Negotiate arrangements with suppliers for food and other supplies
- Leading/instructing individuals
- Address customers' complaints or concerns
- Provide customer service
Credentials
- Serving It Right Certificate
Additional information
- Attention to detail
Personal suitability
- Client focus
- Effective interpersonal skills
- Organized
- Reliability
- Team player