About

Education: Secondary (high) school graduation certificate. or equivalent experience. 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 with clients for catering or use of facilities. Participate in marketing plans and implementation. Leading/instructing individuals. Address customers' complaints or concerns. Provide customer service. Manage events. Plan, organize, direct, control and evaluate daily operations. Supervision: 11-15 people. Experience: 2 years to less than 3 years. Employment terms options: To be determined.