Responsibilities :
Tasks -
Analyze the budget to boost and maintain the restaurant’s profits
Develop a budget to determine the cost of food, ingredients, alcohol, kitchen and cleaning supplies
Evaluate daily operations
Modify food preparation methods and menu prices according to the restaurant's budget
Monitor revenues to determine labour cost
Monitor staff performance
Plan and organize daily operations
Recruit staff
Set staff work schedules
Supervise staff
Train staff
Determine the type of services to be offered and implement operational procedures
Conduct performance reviews
Organize and maintain inventory
Ensure health and safety regulations are followed
Negotiate arrangements with suppliers for food and other supplies
Negotiate with clients for catering or use of facilities
Participate in marketing plans and implementation
Leading/instructing individuals
Address customers' complaints or concerns
Provide customer service
Manage events
Security and safety -
Criminal record check
Work conditions and physical capabilities -
Fast-paced environment
Attention to detail
Personal suitability -
Accurate
Client focus
Dependability
Efficient interpersonal skills
Excellent written communication
Flexibility
Organized
Reliability
Ability to multitask
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