- Education: Secondary (high) school graduation certificate
- Experience: 2 years to less than 3 years
Tasks
- Evaluate daily operations
- Modify food preparation methods and menu prices according to the restaurant budget
- Plan and organize daily operations
- Recruit staff
- Supervise staff
- Train staff
- Determine type of services to be offered and implement operational procedures
- Balance cash and complete balance sheets, cash reports and related forms
- Organize and maintain inventory
- Ensure health and safety regulations are followed
- Negotiate arrangements with suppliers for food and other supplies
- Address customers' complaints or concerns
- Provide customer service
- Work Term: Permanent
- Work Language: English
- Hours: 30 to 40 hours per week
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