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
• Evaluate daily operations
• Modify food preparation methods and menu prices according to the restaurant budget
• Monitor revenues to determine labour cost
• Monitor staff performance
• Plan and organize daily operations
• Recruit staff
• Set staff work schedules
• Supervise staff
• Train staff
• Conduct performance reviews
• Ensure health and safety regulations are followed
• Negotiate with clients for catering or use of facilities
• Address customers' complaints or concerns
• Manage events

Supervision

• 5-10 people

Work conditions and physical capabilities

• Fast-paced environment
• Repetitive tasks

Personal suitability

• Efficient interpersonal skills
• Team player
• Work Term : Permanent
• Work Language : English
• Hours : 30 to 35 hours per week