Tasks:
Analyze budget to boost and maintain the restaurant’s profits
Modify food preparation methods and menu prices according to the restaurant budget
Monitor revenues to determine labour cost
Recruit staff
Supervise staff
Determine type of services to be offered and implement operational procedures
Balance cash and complete balance sheets, cash reports and related forms
Cost products and services
Organize and maintain inventory
Ensure health and safety regulations are followed
Negotiate arrangements with suppliers for food and other supplies
Participate in marketing plans and implementation
Leading/instructing individuals
Address customers’ complaints or concerns
Credentials
Certificates, licences, memberships, and courses:
Safe Food Handling certificate
Experience and specialization
Computer and technology knowledge
Point of sale system
Additional information
Security and safety
Criminal record check
Transportation/travel information:
Public transportation is available
Work conditions and physical capabilities:
Fast-paced environment
Work under pressure
Tight deadlines
Attention to detail
Personal suitability:
Accurate
Client focus
Dependability
Efficient interpersonal skills
Excellent oral communication
Excellent written communication
Flexibility
Organized
Reliability
Team player
Ability to multitask
email: [email protected]
