About

Education: Secondary (high) school graduation certificate. Tasks: Modify food preparation methods and menu prices according to the restaurant budget . Monitor staff performance . Plan and organize daily operations. Set staff work schedules. Supervise staff. Train staff. Conduct performance reviews. Cost products and services. Organize and maintain inventory. Negotiate arrangements with suppliers for food and other supplies. Negotiate with clients for catering or use of facilities. Participate in marketing plans and implementation. Address customers' complaints or concerns. Provide customer service. Manage events. Supervision: 11-15 people. Computer and technology knowledge: MS Office. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Physically demanding. Attention to detail. Combination of sitting, standing, walking. Personal suitability: Client focus. Dependability. Efficient interpersonal skills. Organized. Reliability. Team player. Ability to multitask. Employment terms options: Evening. Shift. Experience: 2 years to less than 3 years. Employment terms options: Day. Weekend.