Overview
Languages : English
Education : Secondary (high) school graduation certificate
Experience : 1 year to less than 2 years
Location : On site (must be at physical location; no remote option)
Responsibilities
- 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
- Balance cash and complete balance sheets, cash reports and related forms
Conduct performance reviews
Organize and maintain inventoryEnsure health and safety regulations are followedNegotiate arrangements with suppliers for food and other suppliesParticipate in marketing plans and implementationLeading / instructing individualsAddress customers' complaints or concernsExperience and Specialization
Computer and technology knowledge : Point of sale system
Work conditions and physical capabilities
Fast-paced environmentWork under pressureRepetitive tasksPhysically demandingAttention to detailStanding for extended periodsPersonal suitability
AccurateClient focusDependabilityEfficient interpersonal skillsExcellent oral communicationFlexibilityOrganizedReliabilityTeam playerAbility to multitaskBenefits
Free parking availableSeniority level
Mid-Senior level
Employment type
Full-time
Job function
Management and Manufacturing
Industries
Food and Beverage Services
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