Job description


  • Entry level
  • No Education
  • Salary to negotiate
  • Port-au-Prince


Tasks Include:

planning menus in consultation with Chefs
planning and organising special functions
arranging the purchasing and pricing of goods according to budget
maintaining records of stock levels and financial transactions
ensuring dining facilities comply with health regulations and are clean, functional and of suitable appearance
conferring with customers to assess their satisfaction with meals and service
selecting, training and supervising waiting and kitchen staff
may take reservations, greet guests and assist in taking orders

  • orders