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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
- Participate in marketing plans and implementation
- Address customers' complaints or concerns
Supervision
- 3-4 people
Computer and technology knowledge
- MS Office
Security and safety
- Basic security clearance
Work conditions and physical capabilities
- Fast-paced environment
- Work under pressure
- Tight deadlines
- Attention to detail
- Overtime required
Personal suitability
- Client focus
- Dependability
- Efficient interpersonal skills
- Excellent oral communication
- Excellent written communication
- Organized
- Reliability
- Team player
- Ability to multitask
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