--------- Analyze budget to boost and maintain the restaurant's profits
Evaluate daily operations
Monitor revenues to determine labour cost
Monitor staff performance
Plan and organize daily operations
Recruit staff
Set staff work schedules
Supervise staff
Train staff
Conduct performance reviews
Organize and maintain inventory
Ensure health and safety regulations are followed
Negotiate with clients for catering or use of facilities
Participate in marketing plans and implementation
Leading/instructing individuals
Address customers' complaints or concerns
Provide customer service
Manage events
Supervision
--------------- More than 20 people
Work conditions and physical capabilities
--------------------------------------------- Fast-paced environment
Work under pressure
Attention to detail
Personal suitability
------------------------ Client focus
Dependability
Efficient interpersonal skills
Excellent oral communication
Excellent written communication
Flexibility
Organized
Reliability
Ability to multitask
Experience
-------------- 1 year to less than 2 years
Duree de l'emploi: Permanent
Langue de travail: Anglais
* Heures de travail: 30 hours per week
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