Directeur/directrice de restaurant
Yolks
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About This Role
The Directeur/directrice de restaurant is responsible for managing the overall operations of a restaurant, including budgeting, menu planning, and staff supervision. This is a permanent, remote position that requires 2-3 years of experience and a certificate or diploma. The ideal candidate will have strong leadership and organizational skills.
Key ResponsibilitiesAI-extracted
- 1Elaborates a budget to determine the cost of food, ingredients, alcohol, kitchen supplies, and cleaning materials
- 2Modifies food preparation methods and menu prices based on the restaurant's budget
- 3Controls recipes to determine labor costs
- 4Monitors staff performance
- 5Plans and organizes restaurant operations
RequirementsAI-extracted
- Has a certificate or diploma
- Has 2-3 years of experience in the hospitality industry
- Is fluent in English
- Has strong leadership and organizational skills
- Typically: has experience with budgeting and financial management
Perks & BenefitsAI-extracted
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