Overview
Languages
English
Education
Secondary (high) school graduation certificate
Experience
1 year to less than 2 years
Responsibilities
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 revenues to determine labour cost
Monitor staff performance
Plan and organize daily operations
Determine type of services to be offered and implement operational procedures
Conduct performance reviews
Organize and maintain inventory
Monitor revenues and modify procedures and prices
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
Set staff work schedules and monitor staff performance
Leading/instructing individuals
Address customers' complaints or concerns
Provide customer service
Recruit, train and supervise staff
Manage events
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