About this role
Duties - Set staff work schedules - Supervise staff - Conduct performance reviews - Cost products and services - Organize and maintain inventory - Ensure health and safety regulations are followed - Analyze budget to boost and maintain the restaurant's profits - Evaluate daily operations - Monitor revenues to determine labour cost - Monitor staff performance - Plan and organize daily operations - Address customers' complaints or concerns - Provide customer service - Train staff in job duties, sanitation and safety procedures - Maintain records of stock, repairs, sales and wastage - Establish methods to meet work schedules - Ensure that food and service meet quality control standards - Requisition food and kitchen supplies Work Environment - Fast-paced environment - Daily tasks - Attention to detail Personal suitability - Dependability - Efficient interpersonal skills - Flexibility - Organized - Team player - Ability to multitask