restaurant manager

Tasks

• Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
• Evaluate daily operations
• Monitor staff performance
• Plan and organize daily operations
• Train staff
• Balance cash and complete balance sheets, cash reports and related forms
• Organize and maintain inventory
• Ensure health and safety regulations are followed
• 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
• Tight deadlines
• Combination of sitting, standing, walking
• Standing for extended periods

Personal suitability

• Accurate
• Client focus
• Efficient interpersonal skills
• Excellent oral communication
• Organized
• Reliability
• Team player
• Work Term : Permanent
• Work Language : English
• Hours : 32 hours per week