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
Experience
Experience an asset
Durée de l'emploi: Permanent
Langue de travail: Anglais
Heures de travail: 40 hours per week
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Restaurant manager • Lethbridge, AB, CA
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