Tasks
Analyze budget to boost and maintain the restaurant’s profits
Evaluate daily operations
Modify food preparation methods and menu prices according to the restaurant budget
Monitor revenues to determine labour cost
Plan and organize daily operations
Set staff work schedules
Supervise staff
Train staff
Balance cash and complete balance sheets, cash reports and related forms
Cost products and services
Organize and maintain inventory
Address customers’ complaints or concerns
Provide customer service

$36.80 hourly / 30 to 40 hours per week

Apply via- [email protected]