- can work on public holidays
- can stand/work for long hours
- can work on shifts/change of shifts
- at least 10 years experiences
- Managing the daily operations of a restaurant or other food service establishment, including hiring and training staff members
- Ordering food supplies, equipment repairs, and other materials needed to keep the facility running smoothly
- Monitoring inventory levels of food and supplies to ensure adequate supply levels
- Coordinating with suppliers to obtain high quality ingredients while keeping prices low
- Ensuring that food safety standards are being met by employees during preparation, cooking, and serving processes
- Reporting any changes in food sales trends to upper management so they can adjust menu offerings accordingly
- Ensuring that food is properly stored to prevent spoilage
- Training new employees on proper food handling techniques and sanitation procedures
- Conducting regular employee evaluations to ensure that they are performing their jobs effectively
x
