Responsibilities Tasks Analyze the budget to increase and maintain restaurant profits Evaluate daily operations Control receipts to determine labor costs Monitor staff performance Plan and organize daily operations Recruit staff Set staff work schedules Supervise staff Train staff Organize and maintain up-to-date inventory Ensure health and safety rules are complied with Address customer complaints and respond to their concerns Provide customer service Supervisory Functions and Activities 16 to 20 people
Skills Titles Qualifications (certificates, licenses, affiliations, courses, etc.) Food Safety Certificate
Experience and Specialization Management Systems (MIS or database) MS Office Point of Sale System
Additional Information Working Conditions and Physical Abilities Fast-paced work environment Work under pressure Tight deadlines Repetitive tasks Physically demanding Attention to detail Sitting, standing and walking Standing for long periods Personal Qualities Accurate Customer-focused attitude Sense of responsibility Effective interpersonal relations Excellent oral communication Excellent written communication Flexibility Organizational skills Reliable Teamwork spirit Ability to multitask