Job Duties:
· Plan, organize, direct, control and evaluate the operations of a restaurant.
· Control inventory, monitor revenues and modify procedures and prices.
· Resolve customer complaints, if they may arise. Negotiate with vendors as required.
· Ensures all employees have proper supplies, equipment and uniforms.
· Negotiate arrangements with suppliers for food and other supplies as required.
· Keep detailed records of daily, weekly and monthly costs and revenues.
· Create work schedules and monitor staff performance.
· Determine type of services, food and promotions to be offered and implement operational
· procedures a s per company and franchise guidelines.
· Recruitment of staff, Oversee staff training.
· Ensure health and safety regulations are followed.
· Negotiate arrangements with clients for catering.
· Ensure compliance with all restaurant policies, standards and procedures.
· Manages to achieve or exceed budgeted goals.
· Communicates to Chef and Restaurant Manager any issues regarding food quality and service.
· Implement all safety and hygiene guidelines.
Prerequisites:
Education: high school or equivalent
Experience & Skills: 2 year to less than 3 years of experience.
Language: English
Hourly Rate: $ 30.00 to $32.00 per Hour for 30 to 40 Hours per week
Starting Date: As soon as possible
Terms of Employment: Fulltime and permanent
Benefits: 4 % Vacation Pay,
Please send your resume at above location or Email at [email protected]