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Job description:

• Plan, organize, direct, control and evaluate the operations of a restaurant, bar, cafeteria or other food or beverage service

• Overseeing inventory by working closely with vendors.
• Constructing a schedule for employees and manage their time off, sick leave, and time tracking.
• Adhering to health and safety protocols and policies
• Managing financials, including bank drop-offs, for the entire store.

• Make and negotiate arrangements with suppliers for food and other supplies
• Determine type of services to be offered and implement operational procedures
• Oversee staff training and recruit staff and overall management of staff
• Address staffing requirements, including the hiring, development, and retention of staff
• Monitor and assess staff performance and set staff work schedules

• Control inventory, monitor revenues and modify procedures and prices
• Resolve customer complaints and ensure health and safety regulations are followed
• Negotiate arrangements with clients for catering or use of facilities for banquets or receptions

• Study market research and trends to determine consumer demand, potential sales volumes, and effect of competitors' operations on sales
• Develop and implement marketing strategies.
• Plan budgets, authorize expenditures, and monitor revenues.

• Evaluate and improve customer service and respond to customer requests and issues

EDUCATION, EXPERIENCE AND SKILLS REQUIREMENTS:

• Completion of secondary school is required.
• A university degree or college diploma in business administration or a related field may be required.
• Advanced Level of English.
• Minimum 1 - 2 years in a Spupervisory Position experience preferable.
• Must be able to work independently and unsupervised
• May handle cash, credit card, debit card and gift card transactions and provide change
• Knowledge of Greek culture and cuisine an asset.