Job Description

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