Education: Secondary (high) school graduation certificate
Experience: 1 year to less than 2 years
Tasks
--------- Analyze budget to boost and maintain the restaurant's profits
Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
Modify food preparation methods and menu prices according to the restaurant budget
Monitor staff performance
Plan and organize daily operations
Supervise staff
Balance cash and complete balance sheets, cash reports and related forms
Cost products and services
Organize and maintain inventory
Negotiate arrangements with suppliers for food and other supplies
Negotiate with clients for catering or use of facilities
Address customers' complaints or concerns
Work Term: Temporary
Work Language: English
* Hours: 30 to 40 hours per week
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