About this role
Education: Secondary (high) school graduation certificate. Budgetary responsibility: 0 - $100,000. 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 . Monitor staff performance . Plan and organize daily operations. Recruit staff. 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. Negotiate arrangements with suppliers for food and other supplies. Address customers' complaints or concerns. Supervision: 3-4 people. Computer and technology knowledge: MS Excel. MS Windows. MS Word. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Repetitive tasks. Attention to detail. Combination of sitting, standing, walking. Personal suitability: Accurate. Client focus. Flexibility. Organized. Reliability. Employment terms options: Early morning. Evening. Experience: 1 year to less than 2 years. Employment terms options: Shift. Morning. Night. Day.