- Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
- Evaluate daily operations
- Monitor revenues to determine labour cost
- Plan and organize daily operations
- 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
- Organize and maintain inventory
- Ensure health and safety regulations are followed
- Negotiate arrangements with suppliers for food and other supplies
- Negotiate with clients for catering or use of facilities
- Address customers' complaints or concerns
- Provide customer service
- Plan, organize, direct,
control and evaluate daily operations
SUPERVISION
- 5-10 people
WORK CONDITIONS AND PHYSICAL CAPABILITIES
- Rapid-paced environment
- Work under pressure
- Repetitive tasks
- Attention to detail
- Combination of sitting, standing, walking
- Standing for extended periods
PERSONAL SUITABILITY
- Accurate
- Client focus
- Dependability
- Excellent oral communication
- Flexibility
- Organized
- Reliability
- Team player
EXPERIENCE
- 2 years to less than 3 years
- Durée de l'emploi: Permanent
- Langue de travail: Anglais
- Heures de travail: 30 to 35 hours per week
📌 Restaurant manager (St. John's)
🏢 Au0026W White Rose Drive St. John's
📍 St. John's
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