About this role
Education: Secondary (high) school graduation certificate. Tasks: Evaluate daily operations . Modify food preparation methods and menu prices according to the restaurant budget . Monitor staff performance . Plan and organize daily operations. Recruit staff. Set staff work schedules. Determine type of services to be offered and implement operational procedures. Negotiate arrangements with suppliers for food and other supplies. Leading/instructing individuals. Address customers' complaints or concerns. Experience: 3 years to less than 5 years. Other benefits: Other benefits.