Essential Skills:
Good communication and interpersonal skills, organized, reliability, collaborative, supportive, ability to build customer relationships.
Duties:
Plan, organize, direct, control and evaluate the daily operations of a restaurant.
Ensure food quality.
Determine type of services to be offered and implement operational procedures.
Recruit staff and oversee staff training.
Co-ordinate and conduct staff meetings.
Set staff work schedules and monitor staff performance.
Control inventory, monitor revenues and modify procedures and prices.
Resolve customer complaints and ensure health and safety regulations are followed.
