Job Duties:
· Plan and organize daily operations
· Set staff work schedules
· Supervise staff
· Recruit staff
· Train staff
· Evaluate daily operations
· Modify food preparation methods and menu prices according to the restaurant budget
· Monitor staff performance
· Maintain records of stock, sales, cleanliness and wastage
· Ensure health and safety regulations are followed
· Negotiate arrangements with suppliers for food and other supplies
· Prepare and submit reports to the management
· Address customers' complaints or concerns
· Provide customer service
· Conduct performance reviews
Requirements:
Experience: 1 year to less than 2 years
Education: Secondary (high) school graduation certificate
Must be able to work effectively as part of a team and attention to detail.
Fluent in English
Work conditions and physical capabilities.
· Ability to work in a fast-paced environment
· Ability to work under pressure
· Attention to detail
· Sitting, Standing and walking
· Bending, crouching, Kneeling
· Physically demanding
Personal suitability
· Client focus
· Initiative
· Judgement
· Organized
· Team player
· Dependability
· Reliability
· Conflict resolution
Excellent organization