Job Details

Responsibilities

Tasks

• Analyze budget to boost and maintain the restaurant’s profits
• Monitor staff performance
• Set staff work schedules
• Determine type of services to be offered and implement operational procedures
• Ensure health and safety regulations are followed
• Negotiate arrangements with suppliers for food and other supplies
• Address customers' complaints or concerns
• Plan and control budget and inventory
• Negotiate with clients for the use of facilities
• Plan budgets and monitor revenues and expenses
• Recruit, organize, train and manage staff
• Plan, organize, direct, control and evaluate daily operations

Supervision

• 5-10 people

Experience and specialization

Computer and technology knowledge

• MS Office

Additional information

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Attention to detail
• Combination of sitting, standing, walking