Description
Plan, organize, direct, control and evaluate the operations of the restaurant. 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
Completion of secondary school, Safe Food Handling Certificate, Responsible Beverage Service Certificate Must have Food Service Sector experience Must have at least two years of most recent Supervisory experience