About this role
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 . Plan and organize daily operations. Set staff work schedules. Supervise staff. Train staff. Organize and maintain inventory. 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. Employment terms options: Evening. Experience: 2 years to less than 3 years. Employment terms options: Night. Day. Weekend.