restaurant manager

Education: Secondary (high) school graduation certificate Experience: 3 years to less than 5 years 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 Supervise staff Determine type of services to be offered and implement operational procedures Conduct performance reviews Cost products and services 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 Manage events Supervision 3-4 people Work conditions and physical capabilities Fast-paced environment Attention to detail Personal suitability Organized Team player Work Term: Permanent Work Language: English Hours: 40 hours per week