restaurant manager

Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years. Tasks: Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies. Modify food preparation methods and menu prices according to the restaurant budget . Plan and organize daily operations. Set staff work schedules. Organize and maintain inventory. Ensure health and safety regulations are followed. Address customers' complaints or concerns. Experience: 1 year to less than 2 years.