About

Education: Secondary (high) school graduation certificate. Tasks: Evaluate daily operations . Modify food preparation methods and menu prices according to the restaurant budget . Plan and organize daily operations. Set staff work schedules. Supervise staff. Train staff. Balance cash and complete balance sheets, cash reports and related forms. Conduct performance reviews. Organize and maintain inventory. Ensure health and safety regulations are followed. Negotiate arrangements with suppliers for food and other supplies. Leading/instructing individuals. Address customers' complaints or concerns. Provide customer service. Supervision: Staff in various areas of responsibility. Computer and technology knowledge: Electronic cash register. MS Office. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Tight deadlines. Repetitive tasks. Attention to detail. Large workload. Personal suitability: Accurate. Client focus. Dependability. Efficient interpersonal skills. Flexibility. Organized. Reliability. Team player. Experience: 3 years to less than 5 years.