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- Employment type
- Full-time
- Experience level
- Entry, Junior · 0+ years
- Minimum education
- High school
- Apply by
- Oct 21, 2026
- Posting language
- English
- Working hours
- 40 hours per week
- Seniority
- Mid-Senior level
Job summary
Analyze and develop budgets to support restaurant profitability, evaluate daily operations, and adjust food preparation methods and menu prices as needed. Plan and organize operations, train and supervise staff, maintain inventory, ensure health and safety compliance, provide customer service, and manage events.
Job details
Overview Languages English Education Secondary (high) school graduation certificate Experience 7 months to less than 1 year On site Work must be completed at the physical location. There is no option to work remotely. Responsibilities Tasks Analyze budget to boost and maintain the restaurant’s profits 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 Train staff Organize and maintain inventory Ensure health and safety regulations are followed Provide customer service Manage events Supervision Working groups
What you’ll do
Analyze and develop budgets to support restaurant profitability, evaluate daily operations, and adjust food preparation methods and menu prices as needed. Plan and organize operations, train and supervise staff, maintain inventory, ensure health and safety compliance, provide customer service, and manage events.
Requirements
The role requires a secondary school graduation certificate and 7 months to less than 1 year of experience. English is the stated language, and the work is performed on-site.
Listed skills
- Food preparation · Preferred
- Daily Operations Planning · Preferred
- Inventory management · Preferred
- Customer service · Preferred
- Team Supervision · Preferred
Other relevant skills
Identified from the job description. Confirm important requirements above.
- Budget Analysis
- Budget Development
- Restaurant Operations
- Menu Pricing
- Food Preparation
- Daily Operations Planning
- Staff Training
- Inventory Management
- Health And Safety Compliance
- Customer Service
- Event Management
- Team Supervision
Job areas
- Hospitality
- Food & Beverage
- Management & Leadership
- Customer Service & Support