------------- Secondary (high) school graduation certificate
Tasks
--------- Analyze budget to boost and maintain the restaurant's profits
Monitor staff performance
Supervise staff
Determine type of services to be offered and implement operational procedures
Conduct performance reviews
Organize and maintain inventory
Ensure health and safety regulations are followed
Participate in marketing plans and implementation
Address customers' complaints or concerns
Train staff in job duties, sanitation and safety procedures
Supervise and co-ordinate activities of staff who prepare and portion food
Prepare food order summaries for chef
Maintain records of stock, repairs, sales and wastage
Establish work schedules
Ensure that food and service meet quality control standards
Personal suitability
------------------------ Client focus
Flexibility
Team player
Experience
-------------- 2 years to less than 3 years
Duree de l'emploi: Permanent
Langue de travail: Anglais
* Heures de travail: 40 hours per week
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