· Plan menus in coordination with cook and other staff.
· Purchase goods required for cooking and determine the price for them according to budget.
· Book appointments for job interview and select, train and orient new hire employees.
· Supervise new and current waiting and kitchen staff.
· Plan roaster on weekly basis to manage human resources in shifts to deliver services on time.
· Perform cash handling and cash register functions in an accurate manner to ensure that all expenses are accounted for with proper receipts and inventory logs.
· Responsible for checking stock levels, maintaining detailed daily or weekly inventory reports and placing orders when necessary.
· Ensure to maintain a clean, organized and prepared store environment, adhering to health, food safety and sanitation guidelines.
· Obtain customer feedback regarding meals and services to ensure their satisfaction.
· Print stock sheets, daily sheet, temperature sheet etc.
· Greet customers and organise table reservations and offer them menu and assist the staff in taking orders.
· Plan and organise functions according to client’s needs and budget.
· Create and execute marketing strategy to accomplish restaurant operational objectives.
· Schedule timely meetings to discuss business development opportunities and any issues to maximize profitability by proper marketing, monitoring of portion control and recommending the right pricing.
Job Type: Full-time
Pay: $79,000.00 per year
Benefits:
Education:
- Certificate I - IV (Required)
Experience:
- Supervisor: 3 years (Required)
Work Location: In person
