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Restaurant Management

Job Summary

Responsible for managing restaurant operations. Hires and trains food service staff, creates menus, and orders food and restaurant supplies.

Primary responsibilities

  • Oversee the day-to-day operations at restaurants and other places that serve and prepare food and beverages.
  • Plan for and purchase food.
  • Ensure food in storage meets adequate levels of nutrition and sustenance.
  • Maintain required records including food production, inventory, income/expense, meal counts and personnel records.
  • Ensure program follows proper sanitation procedures.
  • Preside over food service employees, including cooks, food preparers, cashiers, and other employees.
  • Ensure safety standards are maintained while food is being cooked.
  • Prepare and serve the food.
  • Plan menus.
  • Respond to customer preferences and complaints.
  • Set prices for each product on menu.
  • Plan and budget for future meals.
  • Purchase and maintain equipment, including refrigerators, stoves, and microwaves.
  • Ensure dining experience is satisfactory.
  • Bus tables and expedite food.
  • Hire, recruit, and train employees.
  • Deliver orders to appropriate customers.
  • Direct the cleaning of the dining area and kitchen including the utensils.
  • Maintain employee records, prepare payroll, and complete paperwork to comply with laws and regulations.
  • Set alarm system.
  • Keep records of supplies and purchases.

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