About

Education: Bachelor's degree. or equivalent experience. Tasks: Analyze budget to boost and maintain the restaurant's profits. Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies. Evaluate daily operations . Monitor revenues to determine labour cost . Monitor staff performance . Plan and organize daily operations. Set staff work schedules. Supervise staff. Train staff. Determine type of services to be offered and implement operational procedures. Conduct performance reviews. Cost products and services. Organize and maintain inventory. Ensure health and safety regulations are followed. Negotiate arrangements with suppliers for food and other supplies. Address customers' complaints or concerns. Provide customer service. Inspect kitchens and food service areas. Maintain inventory and records of food, supplies and equipment. Work conditions and physical capabilities: Fast-paced environment. Personal suitability: Client focus. Excellent oral communication. Organized. Team player. Judgement. Time management. Experience: 2 years to less than 3 years.