Education: Secondary (high) school graduation certificate
Experience: 2 years to less than 3 years
Tasks
--------- 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
Determine type of services to be offered and implement operational procedures
Balance cash and complete balance sheets, cash reports and related forms
Conduct performance reviews
Cost products and services
Ensure health and safety regulations are followed
Negotiate arrangements with suppliers for food and other supplies
Address customers' complaints or concerns
Work Term: Permanent
Work Language: English
* Hours: 30 to 40 hours per week
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