Overview Languages
English
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 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
Supervision 16-20 people