Job Description & How to Apply Below
EDUCATION Secondary (high) school graduation certificate
EXPERIENCE 3 years to less than 5 years
ON SITE Work must be completed at the physical location. There is no option to work remotely.
RESPONSIBILITIES TASKS Evaluate daily operations
Modify food preparation methods and menu prices according to the restaurant budget
Monitor revenues to determine labour cost
Monitor staff performance
Plan and organize daily operations
Recruit staff
Set staff work schedules
Supervise staff
Determine type of services to be offered and implement operational procedures
Organize and maintain inventory
Ensure health and safety regulations are followed
Negotiate arrangements with suppliers for food and other supplies
Address customers' complaints or concerns
Must have knowledge of the establishment's culinary genres
SUPERVISION 3-4 people
COMPUTER AND TECHNOLOGY KNOWLEDGE Point of sale system
CUISINE SPECIALTIES Japanese cuisine
ADDITIONAL INFORMATION WORK CONDITIONS AND PHYSICAL CAPABILITIES Fast-paced environment
Work under pressure
Attention to detail
Combination of sitting, standing, walking
BENEFITS HEALTH BENEFITS Dental plan
FINANCIAL BENEFITS Gratuities
Group insurance benefits
OTHER BENEFITS Other benefits
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