About this role
Education: Bachelor's degree. or equivalent experience. Tasks: Analyze budget to boost and maintain the restaurant's profits. Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies. Plan and organize daily operations. Recruit staff. Set staff work schedules. Supervise staff. Train staff. Conduct performance reviews. Negotiate with clients for catering or use of facilities. Address customers' complaints or concerns. Supervision: 16-20 people. Experience: 1 year to less than 2 years.