Responsibilities
Tasks
Analyze budget to boost and maintain the restaurant’s profits
Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
Evaluate daily operations
Modify food preparation methods and menu prices according to the restaurant budget
Monitor staff performance
Plan and organize daily operations
Set staff work schedules
Supervise staff
Train staff
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
Negotiate with clients for catering or use of facilities
Participate in marketing plans and implementation
Leading/instructing individuals
Address customers' complaints or concerns
Provide customer service
Plan, organize, direct, control and evaluate daily operations
Supervision
5-10 people
Experience and specialization
Computer and technology knowledge
MS Excel
MS Office
MS Word
Additional information
Work conditions and physical capabilities
Fast-paced environment
Work under pressure
Handling heavy loads
Personal suitability
Dependability
Efficient interpersonal skills
Excellent oral communication
Reliability
Ability to multitask