restaurant manager

Education: Secondary (high) school graduation certificate. 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 . Monitor staff performance . Plan and organize daily operations. Determine type of services to be offered and implement operational procedures.

Cost products and services. Organize and maintain inventory. Ensure health and safety regulations are followed. Address customers' complaints or concerns. Provide customer service. Manage events. Supervision: 3-4 people. Security and safety: Reference required. Transportation/travel information: Public transportation is available. Work conditions and physical capabilities: Fast-paced environment. Work under pressure.

Attention to detail. Combination of sitting, standing, walking. Personal suitability: Dependability. Organized. Reliability. Team player. Ability to multitask. Experience: 3 years to less than 5 years.