About

Education: Secondary (high) school graduation certificate. Work setting: Rural area. Tasks: Analyze budget to boost and maintain the restaurant's profits. 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. Recruit staff. Set staff work schedules. Supervise staff. Train staff. Conduct performance reviews. Organize and maintain inventory. Ensure health and safety regulations are followed. Negotiate arrangements with suppliers for food and other supplies. Participate in marketing plans and implementation. Address customers' complaints or concerns. Provide customer service. Manage events. Supervision: 5-10 people. Computer and technology knowledge: MS Office. Point of sale system. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Attention to detail. Standing for extended periods. Personal suitability: Client focus. Dependability. Efficient interpersonal skills. Organized. Reliability. Team player. Ability to multitask. Experience: 2 years to less than 3 years.