Work setting

• Urban area

Budgetary responsibility

• 0 - $100,000

Responsibilities

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
• Recruit staff
• Supervise staff
• Train staff
• Balance cash and complete balance sheets, cash reports and related forms
• Conduct performance reviews
• Cost products and services
• Organize and maintain inventory
• Negotiate arrangements with suppliers for food and other supplies
• Participate in marketing plans and implementation
• Address customers' complaints or concerns
• Provide customer service
• Manage events

Supervision

• 5-10 people

Experience and specialization

Computer and technology knowledge

• MS Excel
• MS Outlook
• MS Word

Additional information

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Combination of sitting, standing, walking

Personal suitability

• Accurate
• Client focus
• Dependability
• Ability to multitask