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
Evaluate daily operations
Modify food preparation methods and menu prices according to the restaurant budget
Monitor revenues to determine labour cost
Monitor staff performance
Plan and organize daily operations
Determine type of services to be offered and implement operational procedures
Organize and maintain inventory
Supervision
--------------- 11-15 people
Work conditions and physical capabilities
--------------------------------------------- Fast-paced environment
Attention to detail
Large workload
Personal suitability
------------------------ Flexibility
Team player
Work Term: Permanent
Work Language: English
* Hours: 35 hours per week
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