- Education: Bachelor's degree
- Experience: 1 year to less than 2 years
- or equivalent experience
Tasks
- Analyze budget to boost and maintain the restaurant's profits
- Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
- Plan and organize daily operations
- Recruit staff
- Set staff work schedules
- Supervise staff
- Train staff
- Conduct performance reviews
- Negotiate with clients for catering or use of facilities
- Address customers' complaints or concerns
Supervision
- 16-20 people
- Work Term: Permanent
- Work Language: English
- Hours: 30 to 40 hours per week
