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Tasks
- Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
- Evaluate daily operations
- Modify food preparation methods and menu prices according to the restaurant budget
- Monitor staff performance
- Plan and organize daily operations
- Set staff work schedules
- Supervise staff
- Organize and maintain inventory
- Ensure health and safety regulations are followed
- Negotiate with clients for catering or use of facilities
- Leading/instructing individuals
- Address customers' complaints or concerns
- Provide customer service
Supervision
- 1 to 2 people
Certificates, licences, memberships, and coursesﾠ
- Safe Food Handling certificate
Computer and technology knowledge
- Electronic cash register
- MS Excel
- Point of sale system
- Spreadsheet
Security and safety
- Criminal record check
Work conditions and physical capabilities
- Fast-paced environment
- Work under pressure
- Repetitive tasks
- Attention to detail
- Combination of sitting, standing, walking
- Standing for extended periods
Personal suitability
- Dependability
- Excellent oral communication
- Flexibility
- Organized
- Reliability
- Team player
- Ability to multitask
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