Job Description

·         Oversee the planning, organizing, directing, and evaluation of daily operations in restaurant

·         Participate in marketing plans and implementation

·           Recruit, train, and manage staff while monitoring their performance and setting work schedules.

·          Control inventory levels, monitor revenue, and adjust prices and procedures as necessary.

·         Address customer complaints and ensure compliance with health and safety regulations.

·         Negotiate contracts with suppliers for food and other supplies.

Skills and Qualifications:

College certificate or diploma of 1 – 2 year  related to hospitality or food and beverage service management

2 – 3 years of experience is required

Language: English

Work Conditions

Weekdays, Weekends and Evening shifts

Full time & Permanent

Hours:30- 40 hrs/week

Wage: $36.80/hour

No. of positions available: 1

Starting Date: ASAP