Job Duties:
- Plan and organize daily operations
- Set staff work schedules
- Supervise staff
- Recruit staff
- Train staff
- Evaluate daily operations
- Modify food preparation methods and menu prices according to the restaurant budget
- Monitor staff performance
- Maintain records of stock, sales, cleanliness and wastage
- Ensure health and safety regulations are followed
- Negotiate arrangements with suppliers for food and other supplies
- Prepare and submit reports to the management
- Address customers' complaints or concerns
- Provide customer service
- Conduct performance reviews
Requirements:
Experience: 1 year to less than 2 years
Education: Secondary (high) school graduation certificate
Must be able to work effectively as part of a team and attention to detail.
Fluent in English
Work conditions and physical capabilities.
- Ability to work in a fast-paced environment
- Ability to work under pressure
- Attention to detail
- Sitting, Standing and walking
- Bending, crouching, Kneeling
- Physically demanding
Personal suitability
- Client focus
- Initiative
- Judgement
- Organized
- Team player
- Dependability
- Reliability
- Conflict resolution
- Excellent organization
