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Tasks
- Analyze budget to boost and maintain the restaurant's profits
- Evaluate daily operations
- Modify food preparation methods and menu prices according to the restaurant budget
- Plan and organize daily operations
- Recruit staff
- Set staff work schedules
- Train staff
- Determine type of services to be offered and implement operational procedures
- Negotiate arrangements with suppliers for food and other supplies
- Negotiate with clients for catering or use of facilities
- Address customers' complaints or concerns
Work conditions and physical capabilities
- Work under pressure
Personal suitability
- Client focus
- Dependability
- Excellent oral communication
- Excellent written communication
- Flexibility
- Organized
- Team player
- Ability to multitask
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