About

Education: No degree, certificate or diploma. Tasks: Modify food preparation methods and menu prices according to the restaurant budget . Plan and organize daily operations. Recruit staff. Supervise staff. Train staff. Determine type of services to be offered and implement operational procedures. 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. Participate in marketing plans and implementation. Leading/instructing individuals. Advise on menu selections. Address customers' complaints or concerns. Provide customer service. Plan and control budget and expenditures. Answer customers' questions regarding menu items and preparation methods. Cuisine specialties: Gluten-free. Vegan. Specialization/experience (business sales and services): Negotiation. Personal suitability: Client focus. Experience: 3 years to less than 5 years.