About this role
Education: Secondary (high) school graduation certificate. Tasks: Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies. Evaluate daily operations . Monitor staff performance . Plan and organize daily operations. Set staff work schedules. Supervise staff. Organize and maintain inventory. Ensure health and safety regulations are followed. Participate in marketing plans and implementation. Leading/instructing individuals. Address customers' complaints or concerns. Provide customer service. Manage events. Supervision: 3-4 people. Cuisine specialties: West Indian. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Tight deadlines. Physically demanding. Standing for extended periods. Personal suitability: Client focus. Efficient interpersonal skills. Flexibility. Reliability. Team player. Ability to multitask. Screening questions: Do you have experience working in this field?. Experience: 2 years to less than 3 years.