Education: Secondary (high) school graduation certificate
Experience: 3 years to less than 5 years
On site: 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 revenues to determine labour cost
- 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
- Balance cash and complete balance sheets, cash reports and related forms
- Conduct performance reviews
- Cost products and services
- Organize and maintain inventory
- Ensure health and safety regulations are followed
- Negotiate arrangements with suppliers for food and other supplies
- Address customers' complaints or concerns
- Provide customer service
Supervision
- 11-15 people
Additional information
Personal suitability
- Client focus
- Organized
- Reliability
- Team player
- Ability to multitask