Secondary (high) school graduation certificate or equivalent experience EXPERIENCE
2 years to less than 3 years ON SITE
Work must be completed at the physical location. There is no option to work remotely. TASKS
Analyze budget to boost and maintain the restaurant’s profits Evaluate daily operations 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 Conduct performance reviews 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
1 to 2 people 3-4 people 5-10 people COMPUTER AND TECHNOLOGY KNOWLEDGE
MS Excel MS Office MS Outlook MS Word WORK CONDITIONS AND PHYSICAL CAPABILITIES
Fast-paced workplace Work under pressure Tight deadlines Repetitive tasks Physically demanding Attention to detail PERSONAL SUITABILITY
Accurate Client focus Dependability Efficient interpersonal skills Excellent oral communication Excellent written communication Flexibility Organized Reliability Team player Ability to multitask