· Plan menus in coordination with cook and other staff.

· Purchase goods required for cooking and determine the price for them according to budget.

· Book appointments for job interview and select, train and orient new hire employees.

· Supervise new and current waiting and kitchen staff.

· Plan roaster on weekly basis to manage human resources in shifts to deliver services on time.

· Perform cash handling and cash register functions in an accurate manner to ensure that all expenses are accounted for with proper receipts and inventory logs.

· Responsible for checking stock levels, maintaining detailed daily or weekly inventory reports and placing orders when necessary.

· Ensure to maintain a clean, organized and prepared store environment, adhering to health, food safety and sanitation guidelines.

· Obtain customer feedback regarding meals and services to ensure their satisfaction.

· Print stock sheets, daily sheet, temperature sheet etc.

· Greet customers and organise table reservations and offer them menu and assist the staff in taking orders.

· Plan and organise functions according to client’s needs and budget.

· Create and execute marketing strategy to accomplish restaurant operational objectives.

· Schedule timely meetings to discuss business development opportunities and any issues to maximize profitability by proper marketing, monitoring of portion control and recommending the right pricing.

Job Type: Full-time

Pay: $79,000.00 per year

Benefits:

• Free drinks
• Free food

Education:

• Certificate I - IV (Required)

Experience:

• Supervisor: 3 years (Required)

Work Location: In person