Responsibilities
- Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
- Evaluate daily operations
- Monitor staff performance
- Plan and organize daily operations
- Set staff work schedules
- Supervise staff
- Organize and maintain inventory
- Ensure health and safety regulations are followed
- Participate in marketing plans and implementation
- Leading/instructing individuals
- Address customers' complaints or concerns
- Provide customer service
- Manage events
Supervision
- 3-4 people
Experience and specialization
Cuisine specialties
- Vegetarian
- Gluten-free
- Vegan
- West Indian Maharashtrian Cuisine
Additional information
Languages
English
Education
- Secondary (high) school graduation certificate
Experience
2 years to less than 3 years
On site
Work must be completed at the physical location. There is no option to work remotely.
Asset languages
- Marathi
Work setting
- Restaurant
Work conditions and physical capabilities
- Fast-paced environment
- Work under pressure
- Tight deadlines
- Physically demanding
- Standing for extended periods
Personal suitability
- Client focus
- Efficient interpersonal skills
- Flexibility
- Reliability
- Team player
- Ability to multitask