Responsibilities
Tasks
Evaluate daily operations
Modify food preparation methods and menu prices according to the restaurant budget
Monitor revenues to determine labour cost
Plan and organize daily operations
Recruit staff
Supervise staff
Train staff
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
Additional information
Work conditions and physical capabilities
Fast-paced environment
Work under pressure
Repetitive tasks
Personal suitability
Flexibility
Reliability
Team player
How to apply
By Email