restaurant manager

Education:

Secondary (high) school graduation certificate.

Tasks:

• 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 .
• Plan and organize daily operations.
• Recruit staff.
• Set staff work schedules.
• Train staff.
• Determine type of services to be offered and implement operational procedures.
• Conduct performance reviews.
• Organize and maintain inventory.
• Ensure health and safety regulations are followed.
• Address customers' complaints or concerns.

Supervision:

5-10 people.

Work conditions and physical capabilities:

Attention to detail.

Personal suitability:

• Client focus.
• Organized.
• Reliability.
• Team player.

Experience:

1 year to less than 2 years.