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putting up staff planning/forecasts
operational preparation, leading and coordinating the service.
prepare and send the daily orders to the concerned suppliers
making the inventory at the end of the month.
Selection, hiring, and training of kitchen and restaurant staff in collaboration with shift leader and manager and responding and updating candidates.
Evaluation of the kitchen and hall staff in collaboration with shift leader and manager.
Organize the crew meetings in collaboration with the manager.
Also, you are able to perform the operational and administrative opening and closing of the restaurant.
full time (open-ended contract)
secondary education (recommended)
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