restaurant manager

Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years. Tasks: Analyze budget to boost and maintain the restaurant's profits. Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies. Monitor staff performance . Plan and organize daily operations. Set staff work schedules. Balance cash and complete balance sheets, cash reports and related forms. Negotiate arrangements with suppliers for food and other supplies. Address customers' complaints or concerns. Supervision: 11-15 people. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Repetitive tasks. Physically demanding. Attention to detail. Combination of sitting, standing, walking. Standing for extended periods. Personal suitability: Accurate. Client focus. Efficient interpersonal skills. Excellent written communication. Reliability. Team player. Ability to multitask. Experience: 2 years to less than 3 years.