About

Education: Secondary (high) school graduation certificate. Work setting: Various locations. Tasks: 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. Supervise staff. Train staff. Conduct performance reviews. Organize and maintain inventory. Ensure health and safety regulations are followed. Address customers' complaints or concerns. Provide customer service. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Standing for extended periods. Personal suitability: Client focus. Organized. Reliability. Team player. Ability to multitask. Experience: 2 years to less than 3 years.