Tasks
- Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning
- supplies
- Evaluate daily operations
- 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
- Leading/instructing individuals
- Provide customer service
- Inventory management which includes all bar and floor inventories
- Cash mangement of daily sales and expense management
- Customer staisfaction is utmost priority. Engage and talk to customer seating inside restaurant
- Business development by building our regular customer portfolio which eventualy helps in organizing various events
- Menu updation time to time
- Train staff on secret Kitchen policies and procedures
Languages
English
Education
Secondary (high) school graduation certificate
Experience
2 years to less than 3 years
Supervision
16-20 people
Experience and specialization
Computer and technology knowledge
Accounting software
MS Excel
Additional information
Personal suitability
Efficient interpersonal skills
Excellent oral communication
Work must be completed at the physical location. There is no option to work remotely
Evening, Shift, Morning, Night, On call, Day, Weekend
Vacancies
2