This job is no longer taking applications and is displayed only for reference.
To view current postings please conduct a new search.
Thank you.
Duties and Responsibilities
Plan, organize, direct, control and evaluate the operations of a restaurant or other food or beverage service;
Organize and supervise shifts
Manage and lead staff
Hire new employees
Determine type of services to be offered and implement operational procedures
Recruit staff and oversee staff training
Plan and develop the overall restaurant marketing strategy
Training and evaluate staff performance
Estimate consumption, forecast requirements and maintain inventory
Manage restaurant supplies
Control costs and minimize waste
Nurture a positive working environment
Monitor operations and initiate corrective actions
Implement innovative strategies to improve productivity and sales
Set staff work schedules and monitor staff performance
Control inventory, monitor revenues and modify procedures and prices
Resolve customer complaints and ensure health and safety regulations are followed