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
- Modify food preparation methods and menu prices according to the restaurant budget
- Plan and organize daily operations
- Train staff
- Determine type of services to be offered and implement operational procedures
- Organize and maintain inventory
- Negotiate arrangements with suppliers for food and other supplies
- Address customers' complaints or concerns
Supervision
- 3-4 people
Additional information
Work conditions and physical capabilities
- Fast-paced workplace
- Work under pressure
- Tight deadlines
- Attention to detail
- Combination of sitting, standing, walking
Personal suitability
- Accurate
- Client focus
- Dependability
- Flexibility
- Organized
- Team player
- Ability to multitask