About

Education: Secondary (high) school graduation certificate. Budgetary responsibility: 0 - $100,000. Tasks: Analyze budget to boost and maintain the restaurant's profits. Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies. Modify food preparation methods and menu prices according to the restaurant budget . Monitor revenues to determine labour cost . Monitor staff performance . Train staff. Determine type of services to be offered and implement operational procedures. Balance cash and complete balance sheets, cash reports and related forms. Conduct performance reviews. Ensure health and safety regulations are followed. Address customers' complaints or concerns. Supervision: 3-4 people. Personal suitability: Accurate. Client focus. Excellent written communication. Flexibility. Ability to multitask. Experience: 1 year to less than 2 years.