assistant manager, restaurant

Education:

Secondary (high) school graduation certificate.

Work setting:

Urban area.

Tasks:

• Evaluate daily operations .
• Modify food preparation methods and menu prices according to the restaurant budget .
• Monitor staff performance .
• Plan and organize daily operations.
• Set staff work schedules.
• Supervise staff.
• Train staff.
• Organize and maintain inventory.
• Ensure health and safety regulations are followed.
• Negotiate arrangements with suppliers for food and other supplies.
• Negotiate with clients for catering or use of facilities.
• Leading/instructing individuals.
• Address customers' complaints or concerns.
• Provide customer service.

Supervision:

5-10 people.

Certificates, licences, memberships, and courses :

ProServe program.

Computer and technology knowledge:

Point of sale system.

Personal suitability:

• Dependability.
• Organized.
• Reliability.
• Team player.
• Ability to multitask.

Experience:

2 years to less than 3 years.