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.
- Supervise staff.
- Train staff.
- 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.
- Organize and maintain inventory.
- Ensure health and safety regulations are followed.
- Negotiate arrangements with suppliers for food and other supplies.
- Participate in marketing plans and implementation.
- Address customers' complaints or concerns.
- Provide customer service.
- Manage events.
- Negotiate with suppliers for the provision of materials and supplies.
- Maintain records of food costs, consumption, sales and inventory.
Supervision:
5-10 people.
Work conditions and physical capabilities:
- Fast-paced environment.
- Repetitive tasks.
- Attention to detail.
Personal suitability:
- Accurate.
- Client focus.
- Dependability.
- Efficient interpersonal skills.
- Excellent oral communication.
- Flexibility.
- Organized.
- Reliability.
- Team player.
- Ability to multitask.
Experience:
1 year to less than 2 years.