Job Description
Education & Experience
Bachelor's degree. 1 year to less than 2 years of experience.
Key Responsibilities
- Analyze budget to boost and maintain restaurant profits.
- Evaluate daily operations and monitor revenues to determine labour cost.
- Monitor staff performance, conduct performance reviews and train staff.
- Plan and organize daily operations, set staff work schedules.
- Supervise 5-10 staff across various areas of responsibility.
- Balance cash, 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 and clients for food, supplies and catering.
- Participate in marketing plans and implementation.
- Address customer complaints, provide customer service.
Work Conditions & Physical Demands
- Fast‑pac...