manager, restaurant

Education:

No degree, certificate or diploma.

Tasks:

• 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.
• Conduct performance reviews.
• 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.
• Leading/instructing individuals.
• Address customers' complaints or concerns.
• Provide customer service.
• Inspect kitchen and food service areas.

Experience:

3 years to less than 5 years.

Health benefits:

• Dental plan.
• Health care plan.
• Vision care benefits.

Support for youths:

Provides awareness training to employees to create a welcoming work environment for youth.