Overview
Languages
English

Education
Secondary (high) school graduation certificate
Experience
2 years to less than 3 years

Responsibilities

Tasks
Analyze budget to boost and maintain the restaurant’s profits
Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
Evaluate daily operations
Monitor revenues to determine labour cost
Monitor staff performance
Plan and organize daily operations
Recruit staff
Set staff work schedules
Supervise staff
Train staff
Determine type of services to be offered and implement operational procedures
Conduct performance reviews
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
Participate in marketing plans and implementation
Leading/instructing individuals
Address customers' complaints or concerns
Provide customer service
Supervision
5-10 people

Additional information

Personal suitability
Accurate
Client focus
Dependability
Efficient interpersonal skills
Flexibility
Organized
Reliability
Team player

Please send your resume/CV