restaurant manager

Tasks

• Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
• Monitor revenues to determine labour cost
• Plan and organize daily operations
• Set staff work schedules
• Train staff
• Determine type of services to be offered and implement operational procedures
• Organize and maintain inventory
• Negotiate arrangements with suppliers for food and other supplies
• Work Term : Permanent
• Work Language : English
• Hours : 30 to 40 hours per week