About this role
Education: Secondary (high) school graduation certificate. or equivalent experience. Tasks: Modify food preparation methods and menu prices according to the restaurant budget . Monitor staff performance . Set staff work schedules. Supervise staff. Train staff. Determine type of services to be offered and implement operational procedures. Conduct performance reviews. Organize and maintain inventory. Ensure health and safety regulations are followed. Negotiate with clients for catering or use of facilities. Participate in marketing plans and implementation. Leading/instructing individuals. Address customers' complaints or concerns. Provide customer service. Manage events. Supervision: 11-15 people. Computer and technology knowledge: Electronic cash register. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Attention to detail. Combination of sitting, standing, walking. Standing for extended periods. Personal suitability: Client focus. Flexibility. Reliability. Employment terms options: Evening. Shift. Experience: 2 years to less than 3 years. Employment terms options: Flexible hours. Morning. Day. Weekend. Other benefits: Free parking available.