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Responsibilities

Tasks

• Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
• Evaluate daily operations
• Modify food preparation methods and menu prices according to the restaurant budget
• Plan and organize daily operations
• Cost products and services
• Ensure health and safety regulations are followed
• Negotiate arrangements with suppliers for food and other supplies

Additional information

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure

Personal suitability

• Excellent oral communication
• Flexibility
• Organized
• Reliability
• Team player