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
Recruit staff
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
Work conditions and physical capabilities
Fast-paced environment
Attention to detail
Personal suitability
Client focus
Organized
Reliability
Experience
1 year to less than 2 years
Durée de l'emploi : Permanent
Langue de travail : Anglais
Heures de travail : 35 hours per week
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