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 . Monitor staff performance . Plan and organize daily operations. Recruit staff. Train staff. Determine type of services to be offered and implement operational procedures. Cost products and services. Organize and maintain inventory. Negotiate with clients for catering or use of facilities. Address customers' complaints or concerns. Experience: 7 months to less than 1 year.