Responsibilities

Tasks

Analyze budget to boost and maintain the restaurant’s profits

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 revenues to determine labour cost

Monitor staff performance

Plan and organize daily operations

Set staff work schedules

Supervise staff

Determine type of services to be offered and implement operational procedures

Conduct performance reviews

Organize and maintain inventory

Ensure health and safety regulations are followed

Negotiate arrangements with suppliers for food and other supplies

Participate in marketing plans and implementation

Address customers' complaints or concerns

Supervision

5-10 people

Additional information

Work conditions and physical capabilities

Attention to detail

Personal suitability

Client focus

Flexibility

Organized

Reliability

Team player

How to apply

By email

mudpotoffice@gmail.com