restaurant manager

Tasks

• Analyze budget to boost and maintain the restaurant's profits
• 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 revenues to determine labour cost
• Plan and organize daily operations
• Recruit staff
• Supervise staff
• Conduct performance reviews
• Organize and maintain inventory
• Negotiate arrangements with suppliers for food and other supplies
• Participate in marketing plans and implementation
• Address customers' complaints or concerns
• Provide customer service

Supervision

• 1 to 2 people

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure

Personal suitability

• Flexibility
• Team player
• Work Term : Permanent
• Work Language : English
• Hours : 30 hours per week