Tasks
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 staff performance
Plan and organize daily operations
Recruit staff
Set staff work schedules
Supervise staff
Train staff
Ensure health and safety regulations are followed
Participate in marketing plans and implementation
Address customers' complaints or concerns
Provide customer service
Supervision
5-10 people
Languages
English
Education
Secondary (high) school graduation certificate
or equivalent experience
Experience
2 years to less than 3 years