About this role
Education: Secondary (high) school graduation certificate. Tasks: Analyze budget to boost and maintain the restaurant's profits. Modify food preparation methods and menu prices according to the restaurant budget . Monitor staff performance . Recruit staff. Set staff work schedules. Supervise staff. Train staff. Organize and maintain inventory. Ensure health and safety regulations are followed. Negotiate arrangements with suppliers for food and other supplies. Negotiate with clients for catering or use of facilities. Participate in marketing plans and implementation. Address customers' complaints or concerns. Provide customer service. Supervision: 5-10 people. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Personal suitability: Team player. Ability to multitask. Experience: 3 years to less than 5 years.