About the Role
Overview
Responsibilities
- Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
- Modify food preparation methods and menu prices according to the restaurant budget
- Monitor revenues to determine labour cost
- Plan and organize daily operations
- Set staff work schedules
- Negotiate with clients for catering or use of facilities
- Address customers' complaints or concerns
- Manage events
- Recruit, organize, train and manage staff
Work setting
- Urban area
- Restaurant
Work conditions and physical capabilities
- Fast-paced environment
- Work under pressure
- Tight deadlines
- Repetitive tasks
- Handling heavy loads
- Physically demanding
- Attention to detail
- Combination of sitting, standing, walking
- Standing for exte...
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