restaurant manager

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
• Set staff work schedules
• Supervise staff
• 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
• Provide customer service
• Manage events

Supervision

• 5-10 people

Work conditions and physical capabilities

• Repetitive tasks
• Attention to detail

Personal suitability

• Accurate
• Client focus
• Dependability
• Excellent oral communication
• Flexibility
• Organized
• Reliability
• Team player
• Ability to multitask
• Work Term : Permanent
• Work Language : English
• Hours : 40 hours per week