Overview

Languages

English

Education

Secondary (high) school graduation certificate

Experience

3 years to less than 5 years

On site

Work must be completed at the physical location. There is no option to work remotely.

Responsibilities

Tasks

Analyze budget to boost and maintain the restaurant’s profits Evaluate daily operations Modify food preparation methods and menu prices according to the restaurant budget Monitor staff performance Plan and organize daily operations Recruit staff Supervise staff Ensure health and safety regulations are followed Negotiate with clients for catering or use of facilities Participate in marketing plans and implementation Address customers' complaints or concerns Provide customer service

Additional information

Work conditions and physical capabilities

Work under pressure Tight deadlines

Personal suitability

Organized Ability to multitask