Manage restaurant operations on site using budget analysis and staff scheduling to support profitability and organized daily service. English is required.
This Food Services Manager position oversees restaurant finances, employees, inventory, suppliers, and customer concerns. The role includes analyzing and developing budgets for food, ingredients, alcohol, kitchen, and cleaning supplies. It also requires planning operations, monitoring performance, and completing financial records.
Key Responsibilities: Analyze budgets to support and maintain restaurant profits
Develop budgets for food and operating supply costs
Plan daily operations and set staff schedules
Organize inventory and negotiate supplier arrangements
Address customer complaints and concerns
Requirements: Secondary school graduation certificate
Seven months to less than one year experience
English-language ability
Availability to work at the physical location
Apply restaurant management experience in budgeting, scheduling, inventory, supplier negotiations, and customer service.