Job Order Detail

Description

Recruit, train and manage staff

Develop, implement and analyze budgets

Strong analytical/decision-making skills.

Leadership skills  able to direct, coach, and supervise a team

Customer service skills  able to exceed guest expectations.

A positive and team-oriented attitude.

Must be able to work with minimal supervision and have a strong initiative.

Must be able to perform efficiently during high volume peak periods.

Must be able to work flexible hours during, evening, weekends and holidays.

Ability to multi-task in a fast paced environment.

Plan, organize, direct, control and evaluate the operations of a restaurant

Determine type of services to be offered and implement operational procedures

Recruit staff and oversee staff training

Set staff work schedules and monitor staff performance

Control inventory, monitor revenues and modify procedures and prices

Resolve customer complaints and ensure health and safety regulations are followed

Negotiate arrangements with suppliers for food and other supplies

Negotiate arrangements with clients for catering or use of facilities for banquets or receptions.