Description
Plan, organize, direct, control and evaluate the operations of the restaurant and bar. Recruit staff and oversee staff training. Prepare and submit reports. Control Inventory, maintain records of stock, repairs, sales and wastage. Establish work schedules and monitor staff performance. Ensure food service and quality control. Train staff in job duties, sanitation and safety procedures. Establish methods to meet work schedules.
Qualifications
Must have Customer Service experience. Completion of secondary school. Must have at least two years of experience in the Hospitality sector.