About

Education: Secondary (high) school graduation certificate. 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 revenues to determine labour cost . Plan and organize daily operations. Recruit staff. Train staff. Balance cash and complete balance sheets, cash reports and related forms. Conduct performance reviews. Ensure health and safety regulations are followed. Negotiate arrangements with suppliers for food and other supplies. Participate in marketing plans and implementation. Provide customer service. Supervision: 5-10 people. Work conditions and physical capabilities: Fast-paced environment. Personal suitability: Efficient interpersonal skills. Team player. Ability to multitask. Experience: 1 to less than 7 months.