--------- 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
Plan and organize daily operations
Set staff work schedules
Balance cash and complete balance sheets, cash reports and related forms
Ensure health and safety regulations are followed
Negotiate arrangements with suppliers for food and other supplies
Address customers' complaints or concerns
Provide customer service
Plan, organize, direct, control and evaluate daily operations
Work conditions and physical capabilities
--------------------------------------------- Fast-paced environment
Tight deadlines
Attention to detail
Personal suitability
------------------------ Accurate
Dependability
Efficient interpersonal skills
Flexibility
Organized
Reliability
Experience
-------------- 1 year to less than 2 years
Duree de l'emploi: Permanent
Langue de travail: Anglais
* Heures de travail: 40 hours per week
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