restaurant manager

Education: Secondary (high) school graduation certificate. or equivalent experience. Work setting: Food service establishment. 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 revenues to determine labour cost . Monitor staff performance .

Plan and organize daily operations. Recruit staff. Set staff work schedules. Supervise staff. Train staff. Determine type of services to be offered and implement operational procedures. Balance cash and complete balance sheets, cash reports and related forms. Conduct performance reviews. Cost products and services. Organize and maintain inventory. 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. Participate in marketing plans and implementation. Leading/instructing individuals. Address customers' complaints or concerns. Provide customer service. Supervision: 3-4 people. Cook (general). Work conditions and physical capabilities: Fast-paced environment. Work under pressure.

Repetitive tasks. Physically demanding. Attention to detail. Combination of sitting, standing, walking. Standing for extended periods. Personal suitability: Accurate. Client focus. Dependability. Flexibility. Organized. Reliability. Team player. Initiative. Judgement. Time management. Employment terms options: Evening. Experience: 1 year to less than 2 years. Employment terms options: Shift. Flexible hours. Morning.

Day. Weekend.