About this role
Education: Secondary (high) school graduation certificate. Work setting: Restaurant. Tasks: Determine type of services to be offered and implement operational procedures. Balance cash and complete balance sheets, cash reports and related forms. Conduct performance reviews. Cost products and services. Ensure health and safety regulations are followed. Negotiate arrangements with suppliers for food and other supplies. Address customers' complaints or concerns. Train staff in job duties, sanitation and safety procedures. Supervise and co-ordinate activities of staff who prepare and portion food. Prepare and submit reports. Manage kitchen operations. Inspect kitchens and food service areas. Establish methods to meet work schedules. Establish work schedules. Ensure that food and service meet quality control standards. Plan, organize, direct, control and evaluate daily operations. Supervision: 5-10 people. Computer and technology knowledge: MS Access. MS Excel. MS Office. MS Outlook. MS PowerPoint. MS Word. Point of sale system. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Repetitive tasks. Physically demanding. Attention to detail. Standing for extended periods. Personal suitability: Accurate. Client focus. Dependability. Efficient interpersonal skills. Excellent oral communication. Flexibility. Organized. Reliability. Team player. Employment terms options: Evening. Shift. Experience: 2 years to less than 3 years. Employment terms options: Morning. Night. Day. Weekend. Overtime available.