About this role
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. Determine type of services to be offered and implement operational procedures. Conduct performance reviews. Ensure health and safety regulations are followed. Negotiate with clients for catering or use of facilities. Participate in marketing plans and implementation. Supervision: 5-10 people. Employment terms options: Evening. Experience: 2 years to less than 3 years. Employment terms options: Morning. Night. Day.