restaurant manager

Education:

College/CEGEP.

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.
• Balance cash and complete balance sheets, cash reports and related forms.
• Conduct performance reviews.
• Cost products and services.
• 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.
• Address customers' complaints or concerns.
• Provide customer service.

Work conditions and physical capabilities:

• Fast-paced environment.
• Work under pressure.
• Attention to detail.
• Standing for extended periods.

Experience:

1 year to less than 2 years.

Health benefits:

• Dental plan.
• Health care plan.