• Education: Secondary (high) school graduation certificate


• Experience: 3 years to less than 5 years

Tasks

• Evaluate daily operations
• Modify food preparation methods and menu prices according to the restaurant budget
• Monitor staff performance
• Plan and organize daily operations
• Recruit staff
• Set staff work schedules
• Determine type of services to be offered and implement operational procedures
• Negotiate arrangements with suppliers for food and other supplies
• Leading/instructing individuals
• Address customers' complaints or concerns

Other benefits

• Other benefits


• Work Term: Permanent


• Work Language: English


• Hours: 30 to 40 hours per week