Overview

Education: Secondary (high) school graduation certificate.

Experience: 1 year to less than 2 years.

Responsibilities

• 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.
• Monitor revenues to determine labour cost.
• Monitor staff performance.
• Set staff work schedules.
• Supervise staff.
• Train staff.
• Balance cash and complete balance sheets, cash reports and related forms.
• Conduct performance reviews.
• Organize and maintain inventory.
• Ensure health and safety regulations are followed.
• Participate in marketing plans and implementation.
• Address customers' complaints or concerns.

Personal suitability

• Accurate.
• Dependability.
• Organized.
• Reliability.