Work must be completed at the physical location. There is no option to work remotely.
Work setting
- Willing to relocate
- Relocation costs not covered by employer
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
- 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
- Organize and maintain inventory
- Ensure health and safety regulations are followed
- Negotiate with clients for catering or use of facilities
- Participate in marketing plans and implementation
- Address customers' complaints or concerns
Supervision
- 1 to 2 people
- 3-4 people
Additional information Work conditions and physical capabilities
- Fast-paced workplace
- Work under pressure
- Tight deadlines
- Repetitive tasks
- Handling heavy loads
- Attention to detail
- Combination of sitting, standing, walking