About

Education: No degree, certificate or diploma. Tasks: Analyze budget to boost and maintain the restaurant's profits. Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies. Monitor staff performance . Plan and organize daily operations. Recruit staff. Supervise staff. Train staff. Conduct performance reviews. Organize and maintain inventory. Ensure health and safety regulations are followed. Negotiate arrangements with suppliers for food and other supplies. Participate in marketing plans and implementation. Leading/instructing individuals. Address customers' complaints or concerns. Create new recipes. Co-ordinate work activities with other departments. Arrange for equipment purchases and repairs. Estimate amount and costs of supplies and food items. Work conditions and physical capabilities: Work under pressure. Repetitive tasks. Physically demanding. Attention to detail. Standing for extended periods. Large workload. Personal suitability: Accurate. Organized. Reliability. Experience: 3 years to less than 5 years. Financial benefits: Group insurance benefits. Other benefits: Other benefits.