Responsibilities Tasks Analyze the budget to increase and maintain restaurant profits Monitor staff performance Set staff work schedules Determine the types of services to be offered and establish operating procedures Ensure health and safety rules are complied with Deal with suppliers regarding the supply of food products and other items Handle customer complaints and address their concerns Plan and manage budget and inventory Discuss with customers the use of facilities Plan budgets and monitor revenues and expenses Recruit, organize, train, and manage staff Plan, organize, direct, control, and evaluate daily operations Supervisory functions and activities 5 to 10 people
Experience and Specialization Management systems (MIS or DB) MS Office
Additional Information Working Conditions and Physical Capabilities Fast-paced work environment Working under pressure Tight deadlines Attention to detail Sitting, standing and walking Personal Qualities Customer-focused attitude
Benefits Other Benefits Free parking available