Job Order Detail

Description

Duties:
Plan, organize, direct, control and evaluate the operations of the restaurant
Set staff work schedules and monitor staff performance
Control inventory, monitor revenues and modify procedures and prices
Resolve customer complains and ensure health and safety regulations are followed
Negotiate arrangements with suppliers for food and other supplies
Create a fun, safe and positive work environment.
Be active in the hiring and training of staff

Completion of a college or other program related to hospitality or food and beverage service management is usually required.

Several years of experience in the food service sector, including supervisory experience, are required.