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Tasks
- Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
- Evaluate daily operations
- Modify food preparation methods and menu prices according to the restaurant budget
- Monitor staff performance
- Plan and organize daily operations
- Set staff work schedules
- Supervise staff
- Train staff
- Balance cash and complete balance sheets, cash reports and related forms
- Organize and maintain inventory
- Ensure health and safety regulations are followed
- Negotiate arrangements with suppliers for food and other supplies
- Address customers' complaints or concerns
- Provide customer service
- Manage events
Work conditions and physical capabilities
- Fast-paced environment
- Attention to detail
Personal suitability
- Client focus
- Efficient interpersonal skills
- Flexibility
- Organized
- Reliability
- Team player
- Ability to multitask
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