restaurant manager

Tasks

• Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
• 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
• Determine type of services to be offered and implement operational procedures
• Organize and maintain inventory
• Ensure health and safety regulations are followed
• Negotiate arrangements with suppliers for food and other supplies
• Negotiate with clients for catering or use of facilities
• Address customers' complaints or concerns

Supervision

• 5-10 people

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure

Personal suitability

• Team player

Employment terms options

• Day

Other benefits

• Free parking available
• Work Term : Permanent
• Work Language : English
• Hours : 40 hours per week