restaurant manager
Education:
No degree, certificate or diploma.
Work setting:
Urban area.
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.
- Set staff work schedules.
- Supervise staff.
- Train staff.
- Cost products and services.
- Organize and maintain inventory.
- Ensure health and safety regulations are followed.
- Negotiate with clients for catering or use of facilities.
- Leading/instructing individuals.
- Address customers' complaints or concerns.
- Provide customer service.
- Manage events.
Supervision:
Working groups.
Transportation/travel information:
Own vehicle.
Work conditions and physical capabilities:
- Fast-paced environment.
- Work under pressure.
- Tight deadlines.
- Repetitive tasks.
- Attention to detail.
- Combination of sitting, standing, walking.
Personal suitability:
- Accurate.
- Client focus.
- Dependability.
- Flexibility.
- Organized.
- Reliability.
- Team player.
- Ability to multitask.
Employment terms options:
- Early morning.
- Evening.
- Shift.
Experience:
2 years to less than 3 years.
Employment terms options:
- Flexible hours.
- Morning.
- Night.
- On call.
- To be determined.
- Day.
- Weekend.