Tasks

• Plan, organize, direct, control and evaluate the operations of a restaurant
• Determine type of services to be offered and implement operational procedures
• Control inventory, monitor revenues and modify procedures and prices
• Hire and oversee training and supervision of staff
• Monitor staff performance and Motivate staff
• Set staff work schedules
• Ensure health and safety regulations are followed
• Negotiate arrangements with suppliers for food and other supplies
• Resolve complaints and claims
• Food safety/handling skills
• Manage cash
• Perform opening and closing activities

Certificates, licences, memberships, and courses 

Food Safety Certificate

Transportation/travel information

Valid driver's licence

Personal suitability

• Excellent oral communication
• Reliability
• Team player
• Ability to multitask