About

Education: Secondary (high) school graduation certificate. 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 revenues to determine labour cost . Monitor staff performance . Plan and organize daily operations. Set staff work schedules. Supervise staff. Train staff. Balance cash and complete balance sheets, cash reports and related forms. Conduct performance reviews. Organize and maintain inventory. Ensure health and safety regulations are followed. Participate in marketing plans and implementation. Address customers' complaints or concerns. Provide customer service. Plan, organize, direct, control and evaluate daily operations. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Personal suitability: Efficient interpersonal skills. Excellent oral communication. Flexibility. Organized. Team player. Ability to multitask. Experience: 2 years to less than 3 years.