--------- Evaluate daily operations
Modify food preparation methods and menu prices according to the restaurant budget
Monitor staff performance
Plan and organize daily operations
Recruit staff
Set staff work schedules
Train staff
Conduct performance reviews
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
Leading/instructing individuals
Address customers' complaints or concerns
Provide customer service
Government programs
----------------------- Recognized employer
Experience
-------------- 3 years to less than 5 years
Financial benefits
---------------------- Gratuities
Other benefits
------------------ Other benefits
Duree de l'emploi: Permanent
Langue de travail: Anglais
* Heures de travail: 30 to 40 hours per week
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