Work must be completed at the physical location. There is no option to work remotely.
Responsibilities
Tasks
- Analyze budget to boost and maintain the restaurant’s profits
- Evaluate daily operations
- Modify food preparation methods and menu prices according to the restaurant budget
- Plan and organize daily operations
- Recruit staff
- Set staff work schedules
- Train staff
- Conduct performance reviews
- Ensure health and safety regulations are followed
- Leading/instructing individuals
- Address customers' complaints or concerns
- Manage events
- Authorize and organize the establishment of major departments and associated senior staff positions
- Allocate material,
human and financial resources to implement organizational policies and programs
- Establish objectives for the organization and formulate or approve policies and programs
- Represent the organization, or delegate representatives to act on behalf of the organization, in negotiations or other official functions
Supervision
- 5-10 people
Additional information
Work conditions and physical capabilities
- Fast-paced setting
- Work under pressure
- Tight deadlines
- Attention to detail
Personal suitability
- Excellent oral communication
- Excellent written communication
- Flexibility
- Organized