Education: Secondary (high) school graduation certificate
Experience: 1 to less than 7 months
Tasks
1. Analyze budget to boost and maintain the restaurant's profits
2. Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
3. Evaluate daily operations
4. Modify food preparation methods and menu prices according to the restaurant budget
5. Plan and organize daily operations
6. Train staff
7. Balance cash and complete balance sheets, cash reports and related forms
8. Conduct performance reviews
9. Ensure health and safety regulations are followed
10. Negotiate arrangements with suppliers for food and other supplies
11. Participate in marketing plans and implementation
12. Provide customer service
Supervision
5-10 people
Work Conditions and Physical Capabilities
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