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Tasks
- Analyze budget to boost and maintain the restaurant's profits
- Evaluate daily operations
- Monitor revenues to determine labour cost
- Monitor staff performance
- Plan and organize daily operations
- Set staff work schedules
- Supervise staff
- Conduct performance reviews
- Cost products and services
- Organize and maintain inventory
- Ensure health and safety regulations are followed
- Address customers' complaints or concerns
- Provide customer service
- Train staff in job duties, sanitation and safety procedures
- Maintain records of stock, repairs, sales and wastage
- Establish methods to meet work schedules
- Ensure that food and service meet quality control standards
- Requisition food and kitchen supplies
Work conditions and physical capabilities
- Fast-paced environment
- Tight deadlines
- Attention to detail
Personal suitability
- Dependability
- Efficient interpersonal skills
- Flexibility
- Organized
- Team player
- Ability to multitask
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