Work must be completed at the physical location. There is no option to work remotely.
Responsibilities
Tasks
Modify food preparation methods and menu prices according to the restaurant budget
Monitor revenues to determine labour cost
Monitor staff performance
Plan and organize daily operations
Recruit staff
Train staff
Determine type of services to be offered and implement operational procedures
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
Supervision
5-10 people
Experience and specialization
Computer and technology knowledge
MS Access
MS Excel
MS Office
MS Outlook
MS PowerPoint
Additional information
Work conditions and physical capabilities
Quick-paced environment
Repetitive tasks
Physically demanding
Attention to detail
Large workload
Personal suitability
Excellent oral communication
Excellent written communication
Team player