Responsibilities

Tasks

• Evaluate daily operations
• Modify food preparation methods and menu prices according to the restaurant budget
• Plan and organize daily operations
• Set staff work schedules
• Supervise staff
• Train staff
• Conduct performance reviews
• Cost products and services
• Organize and maintain inventory
• Ensure health and safety regulations are followed
• Address customers' complaints or concerns
• Provide customer service
• Manage events

Additional information

Security and safety

• Reference required

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Attention to detail

Personal suitability

• Client focus
• Flexibility
• Organized
• Reliability
• Team player
• Ability to multitask