About this role
Tasks
- Analyze budget to boost and maintain the restaurant's profits
- Modify food preparation methods and menu prices according to the restaurant budget
- Monitor revenues to determine labour cost
- Plan and organize daily operations
- Set staff work schedules
- Supervise staff
- 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
Work conditions and physical capabilities
- Fast-paced environment
- Attention to detail
Personal suitability
- Organized
- Team player
How to Apply
By email: [email protected]
Requirements
Education
Secondary (high) school graduation certificate
Experience
2 years to less than 3 years
Compensation Details
$37.65 hourly
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