Work Environment Remote Location
Responsibilities Tasks Analyze the budget to increase and maintain restaurant profits Develop a budget to determine the cost of food, ingredients, alcohol, kitchen and cleaning supplies Evaluate daily operations Control receipts to determine labor costs Monitor staff performance Plan and organize daily operations Recruit staff Set staff work schedules Supervise staff Train staff Conduct performance reviews Establish the cost of products and services Organize and maintain up-to-date inventory Deal with suppliers regarding provisions for food products and other supplies Discuss with clients regarding catering services or facility use arrangements Direct individuals or provide them with instructions Provide customer service Manage events
Qualifications Qualifications (certificates, licenses, affiliations, courses, etc.) Certificate in safe food handling