restaurant manager
Education:
Secondary (high) school graduation certificate.
Tasks:
- Analyze budget to boost and maintain the restaurant's profits.
- 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.
Supervision:
11-15 people.
Work conditions and physical capabilities:
- Fast-paced environment.
- Work under pressure.
- Attention to detail.
Personal suitability:
- Client focus.
- Efficient interpersonal skills.
- Organized.
- Reliability.
- Team player.
- Ability to multitask.
Employment terms options:
Evening. Shift.
Experience:
3 years to less than 5 years.
Employment terms options:
Morning. Day. Weekend.