restaurant manager

Your tasks

• Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies.
• Evaluate daily operations .
• Monitor revenues to determine labour cost .
• Monitor staff performance .
• Plan and organize daily operations.
• Train staff.
• Determine type of services to be offered and implement operational procedures.
• Balance cash and complete balance sheets, cash reports and related forms.
• Conduct performance reviews.
• Cost products and services.
• Enforce provincial/territorial liquor legislation and regulations.
• Organize and maintain inventory.
• Ensure health and safety regulations are followed.
• Negotiate arrangements with suppliers for food and other supplies.
• Participate in marketing plans and implementation.
• Address customers' complaints or concerns.
• Provide customer service.
• Plan, organize, direct, control and evaluate daily operations.

Requirements

Secondary (high) school graduation certificate. or equivalent experience.

2 years to less than 3 years.