restaurant manager

Education:

Secondary (high) school graduation certificate.

Tasks:

• Analyze budget to boost and maintain the restaurant's profits.
• Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies.
• Evaluate daily operations .
• Modify food preparation methods and menu prices according to the restaurant budget .
• Monitor revenues to determine labour cost .
• Monitor staff performance .
• Recruit staff.
• Supervise staff.
• Train staff.
• Determine type of services to be offered and implement operational procedures.
• Conduct performance reviews.
• Enforce provincial/territorial liquor legislation and regulations.
• Ensure health and safety regulations are followed.
• Negotiate arrangements with suppliers for food and other supplies.
• Address customers' complaints or concerns.

Government programs:

Recognized employer.

Experience:

5 years or more.