restaurant manager

Education: Secondary (high) school graduation certificate. Tasks: Evaluate daily operations . Plan and organize daily operations. 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. Negotiate with clients for catering or use of facilities. Experience: 1 year to less than 2 years.