Education: Secondary (high) school graduation certificate
Experience: 2 years to less than 3 years
Tasks
-Analyze budget to boost and maintain the restaurant’s profits
-Evaluate daily operations
-Plan and organize daily operations
- Set staff work schedules
-Supervise staff
-Conduct performance reviews
-Organize and maintain inventory
-Negotiate arrangements with suppliers for food and other supplies
-Negotiate with clients for catering or use of facilities
-Address customers' complaints or concerns
- Provide customer service
Benefits
-Other benefits