------------- Secondary (high) school graduation certificate
Tasks
--------- 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
Monitor staff performance
Plan and organize daily operations
Recruit staff
Set staff work schedules
Supervise staff
Train staff
Determine type of services to be offered and implement operational procedures
Balance cash and complete balance sheets, cash reports and related forms
Cost products and services
Organize and maintain inventory
Ensure health and safety regulations are followed
Negotiate arrangements with suppliers for food and other supplies
Participate in marketing plans and implementation
Address customers' complaints or concerns
Provide customer service
Manage events
Supervision
--------------- 5-10 people
Work conditions and physical capabilities
--------------------------------------------- Fast-paced environment
Work under pressure
Tight deadlines
Repetitive tasks
Attention to detail
Combination of sitting, standing, walking
Large workload
Overtime required
Personal suitability
------------------------ Accurate
Client focus
Dependability
Excellent oral communication
Flexibility
Organized
Team player
Ability to multitask
Experience
-------------- 7 months to less than 1 year
Health benefits
------------------- Health care plan
Other benefits
------------------ Other benefits
Duree de l'emploi: Permanent
Langue de travail: Anglais
* Heures de travail: 30 hours per week
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