About

Education: Secondary (high) school graduation certificate. or equivalent experience. 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 . Monitor staff performance . Plan and organize daily operations. Supervise staff. Determine type of services to be offered and implement operational procedures. Cost products and services. Organize and maintain inventory. Ensure health and safety regulations are followed. Address customers' complaints or concerns. Provide customer service. Clean kitchen and work areas. Certificates, licences, memberships, and courses : Food Safety Certificate. Experience: 1 year to less than 2 years.