restaurant manager

Tasks

• 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
• Train staff
• Determine type of services to be offered and implement operational procedures
• 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

Supervision

• 5-10 people

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure

Personal suitability

• Flexibility
• Reliability

Experience

• 7 months to less than 1 year

J-18808-Ljbffr