About this role
Education: Secondary (high) school graduation certificate. Tasks: Develop and implement policies and procedures for daily operations. Supervise staff. Conduct performance reviews. Negotiate with suppliers for the provision of materials and supplies. Negotiate with clients for the use of facilities. Perform front desk duties. Address customers' complaints or concerns. Establish work schedules. Organize and maintain inventory. Train staff. Participate in marketing plans and implementation. Ensure health and safety regulations are followed. Cost products and services. Balance cash and complete balance sheets, cash reports and related forms. Provide customer service. Determine type of services to be offered and implement operational procedures. Set staff work schedules. Plan and organize daily operations. Monitor staff performance . Monitor revenues to determine labour cost . Modify food preparation methods and menu prices according to the restaurant budget . Evaluate daily operations . Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies. Analyze budget to boost and maintain the restaurant's profits. Employment terms options: Evening. Experience: 1 year to less than 2 years. Employment terms options: Morning. Day. Weekend.