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 staff performance .
• Plan and organize daily operations.
• 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.
• Participate in marketing plans and implementation.
• Address customers' complaints or concerns.
• Provide customer service.
• Plan, organize, direct, control and evaluate daily operations.

Work conditions and physical capabilities:

• Fast-paced environment.
• Work under pressure.
• Attention to detail.

Personal suitability:

• Accurate.
• Client focus.
• Organized.
• Reliability.
• Team player.

Experience:

1 to less than 7 months.