About

Education: Bachelor's degree. Tasks: Analyze budget to boost and maintain the restaurant's profits. Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies. Monitor staff performance . Plan and organize daily operations. Recruit staff. Supervise staff. Train staff. 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. Manage events. Experience: 1 year to less than 2 years. Employment terms options: Flexible hours.