Work Environment Rural Setting 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 Modify food preparation methods and menu prices based on the restaurant's budget Monitor receipts to determine labor costs Monitor staff performance Recruit staff Set staff work schedules Supervise staff Train staff Determine the type of services to be offered and establish operating procedures Handle cash and complete balance sheets, cash statements and supporting documents Organize and maintain up-to-date inventory Ensure health and safety regulations are complied with Negotiate with suppliers regarding the supply of food and other products Discuss with clients arrangements related to catering services or facility use Participate in the development and implementation of marketing plans Provide customer service Plan, organize, direct, control and evaluate daily operations Supervisory Functions and Activities 5 to 10 people
Qualifications Qualifications (certificates, licenses, affiliations, courses, etc.) Certificate in Responsible Beverage Service Certificate in Food Safety
Experience and Specialization Management Systems (MIS or Database) Point of Sale System
Additional Information Working Conditions and Physical Capabilities Fast-paced work environment Attention to detail Sitting, standing and walking Standing for extended periods Personal Qualities Sense of responsibility Effective interpersonal relations Excellent oral communication Flexibility Organizational skills Reliable Teamwork ability Ability to multitask
Benefits Health Benefits Health care plan Financial Benefits Tips Other Benefits Free parking available Employer-paid training/learning
