About

Education: Secondary (high) school graduation certificate. 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 . Supervise staff. Determine type of services to be offered and implement operational procedures. Negotiate arrangements with suppliers for food and other supplies. Address customers' complaints or concerns. Plan, organize, direct, control and evaluate daily operations. Work conditions and physical capabilities: Fast-paced environment. Attention to detail. Combination of sitting, standing, walking. Personal suitability: Client focus. Flexibility. Organized. Team player. Experience: 1 year to less than 2 years.