Job Description

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
  • Monitor revenues to determine labour cost
  • Monitor staff performance
  • Plan and organize daily operations
  • Supervise staff
  • Balance cash and complete balance sheets, cash reports and related forms
  • Negotiate arrangements with suppliers for food and other supplies
  • Participate in marketing plans and implementation
  • Address customers' complaints or concerns
  • Provide customer service

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