Plan, organize, direct, control and evaluate daily operations of the restaurant. Season runs May through October.
Implement training and operational procedures.
Monitor revenues and modify procedures and prices.
Ensure health and safety regulations are followed.
Negotiate arrangements with suppliers for food and other supplies.
Develop, implement and analyze budgets.
Participate in marketing plans and implementation.
Set staff work schedules and monitor staff performance.
Address customers’ complaints or concerns.
Provide customer service.
Recruit, train and supervise staff.
Min 5 years Restaurant Management experience required. Must have great communication skills in English. Must be able to stand for long periods of time. Responsible Beverage Service Certificate, First Aid Certificate, Food Safety Certificate required.