About this role
Tasks
- Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
- Evaluate daily operations
- Modify food preparation methods and menu prices according to the restaurant budget
- Monitor staff performance
- Plan and organize daily operations
- Recruit staff
- Set staff work schedules
- Supervise staff
- Train staff
- 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
- Leading/instructing individuals
- Address customers' complaints or concerns
- Provide customer service
- Plan, organize, direct, control and evaluate daily operations
Work conditions and physical capabilities
Fast-paced environment
Personal suitability
Team player
How to Apply
By email: [email protected]
Requirements
Education
Secondary (high) school graduation certificate, or equivalent experience
Experience
7 months to less than 1 year
Compensation Details
$36.00 hourly
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