- Secondary (high) school graduation certificate
- 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.
WORK SETTING
- Relocation costs covered by employer
RESPONSIBILITIES TASKS
- Evaluate daily operations
- Modify food preparation methods and menu prices according to the restaurant budget
- Monitor staff performance
- Set staff work schedules
- Supervise staff
- Determine type of services to be offered and implement operational procedures
- Balance cash and complete balance sheets, cash reports and related forms
- Cost products and services
- 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
- Manage events