About this role
Education: Secondary (high) school graduation certificate. Tasks: Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies. Evaluate daily operations . Modify food preparation methods and menu prices according to the restaurant budget . Monitor revenues to determine labour cost . Monitor staff performance . Plan and organize daily operations. Recruit staff. Set staff work schedules. 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. Address customers' complaints or concerns. Supervision: 5-10 people. Work conditions and physical capabilities: Attention to detail. Personal suitability: Client focus. Organized. Reliability. Team player. Experience: 1 year to less than 2 years.