Responsibilities
- Allocate material, human, and financial resources to implement organizational policies and programs.
- Authorize and organize the establishment of major departments and associated senior staff positions.
- Coordinate the work of regions, divisions, or departments.
- Ensure health and safety regulations are followed.
- Conduct performance reviews.
- Determine the types of services to be offered and implement operational procedures.
- Modify food preparation methods and menu prices according to the restaurant budget.
- Analyze the budget to boost and maintain the restaurant's profits.
Supervision
- Manage more than 20 people.
- Supervise staff in various areas of responsibility.
Computer and Technology Knowledge
- Inventory control software
- MS Excel
- MS Office
- MS Outlook
- MS PowerPoint
- MS Windows
- MS Word
Work Conditions and Physical Capabilities
- Fast-paced environment
- Work under pressure
Personal Suitability
- Flexibility
- Organized
- Team player
- Initiative
- Efficient interpersonal skills
- Time management
Experience
- 5 years or more
- Pension plan
Other Benefits