About this role
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
- Monitor staff performance
- Plan and organize daily operations
- Set staff work schedules
- Supervise staff
- Determine type of services to be offered and implement operational procedures
- Organize and maintain inventory
- Ensure health and safety regulations are followed
- Negotiate with clients for catering or use of facilities
- Participate in marketing plans and implementation
- Address customers' complaints or concerns
- Provide customer service
- Manage events
Personal suitability
- Accurate
- Client focus
- Dependability
- Flexibility
- Organized
- Reliability
How to Apply
By email: [email protected]
Requirements
Education
Secondary (high) school graduation certificate
Experience
2 years to less than 3 years
Compensation Details
$37.50 hourly
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