Education Bachelor's degree or equivalent experience
Experience 1 year to less than 2 years
On site 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 Plan and organize daily operations Recruit staff Set staff work schedules Supervise staff Train staff Conduct performance reviews Negotiate with clients for catering or use of facilities Address customers' complaints or concerns