About this role
Education: Secondary (high) school graduation certificate. or equivalent experience.
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.
- Set staff work schedules.
- Supervise staff.
- Train staff.
- Determine type of services to be offered and implement operational procedures.
- Balance cash and complete balance sheets, cash reports and related forms.
- Organize and maintain inventory.
- Negotiate arrangements with suppliers for food and other supplies.
- Negotiate with clients for catering or use of facilities.
- Address customers' complaints or concerns.
- Provide customer service.
- Manage events.
- Experience: 1 year to less than 2 years.