About this role
Education: No degree, certificate or diploma. Tasks: Analyze budget to boost and maintain the restaurant's profits. 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. 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 arrangements with suppliers for food and other supplies. Address customers' complaints or concerns. Computer and technology knowledge: MS Office. MS Windows. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Tight deadlines. Attention to detail. Combination of sitting, standing, walking. Personal suitability: Client focus. Dependability. Efficient interpersonal skills. Excellent oral communication. Flexibility. Organized. Reliability. Team player. Ability to multitask. Employment terms options: Evening. Experience: 2 years to less than 3 years. Employment terms options: Day. Overtime available.