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Responsibilities

Tasks

• Analyze budget to boost and maintain the restaurant’s profits
• Modify food preparation methods and menu prices according to the restaurant budget
• Plan and organize daily operations
• Supervise staff
• Train staff
• Determine type of services to be offered and implement operational procedures
• Organize and maintain inventory
• Ensure health and safety regulations are followed
• Negotiate with clients for catering or use of facilities
• Address customers' complaints or concerns
• Provide customer service
• Negotiate with suppliers for the provision of materials and supplies

Additional information

Work conditions and physical capabilities

• Fast-paced environment
• Repetitive tasks
• Physically demanding
• Standing for extended periods

Personal suitability

• Client focus
• Reliability
• Team player
  
  

By email

peterspizzainfo@gmail.com