restaurant manager

Education: College/CEGEP. Hospitality administration/management, general. Tasks: Analyze budget to boost and maintain the restaurant's profits. 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 . Monitor revenues to determine labour cost . Balance cash and complete balance sheets, cash reports and related forms. Negotiate arrangements with suppliers for food and other supplies. Participate in marketing plans and implementation. Government programs: Recognized employer. Experience: 3 years to less than 5 years.