restaurant manager

Education: College/CEGEP. Tasks: Analyze budget to boost and maintain the restaurant's profits. Evaluate daily operations . Modify food preparation methods and menu prices according to the restaurant budget . Monitor staff performance . Plan and organize daily operations. Recruit staff. 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. Enforce provincial/territorial liquor legislation and regulations. Organize and maintain inventory. Ensure health and safety regulations are followed. Participate in marketing plans and implementation. Address customers' complaints or concerns. Provide customer service.

Supervision: 5-10 people. Employment terms options: Evening. Shift. Experience: 5 years or more. Employment terms options: Day. Weekend. Financial benefits: Gratuities.