About this role
Education: Secondary (high) school graduation certificate. or equivalent experience.
Tasks
- Analyze budget to boost and maintain the restaurant's profits.
- Evaluate daily operations . Modify food preparation methods and menu prices according to the restaurant budget . Monitor staff performance . Plan and organize daily operations.
- Recruit staff.
- 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.
- Negotiate with clients for catering or use of facilities.
- Participate in marketing plans and implementation.
- Leading/instructing individuals.
- Address customers' complaints or concerns.
- Provide customer service.
- Manage events.
- Supervision: 5-10 people.
- Experience: 1 year to less than 2 years.