About

Education: Secondary (high) school graduation certificate. Tasks: Analyze budget to boost and maintain the restaurant's profits. 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. Organize and maintain inventory. Negotiate arrangements with suppliers for food and other supplies. Address customers' complaints or concerns. Provide customer service. Manage events. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Personal suitability: Client focus. Organized. Team player. Experience: 1 year to less than 2 years.