manager, restaurant

Education:

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

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 .
• Monitor staff performance .
• Plan and organize daily operations.
• Set staff work schedules.
• Supervise staff.
• Determine type of services to be offered and implement operational procedures.
• Organize and maintain inventory.
• 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:

1 year to less than 2 years.

Support for youths:

Provides awareness training to employees to create a welcoming work environment for youth.