- Modify food preparation methods and menu prices according to the restaurant budget
- Supervise staff
- Train staff
- Determine type of services to be offered and implement operational procedures
- Ensure health and safety regulations are followed
- Negotiate arrangements with suppliers for food and other supplies
Certificates, licences, memberships, and courses
- Serving It Right Certificate
Experience
- 3 years to less than 5 years
- Durée de l'emploi: Temporaire
- Langue de travail: Anglais
- Heures de travail: 30 to 40 hours per week