restaurant manager

Education: Secondary (high) school graduation certificate Experience: 2 years to less than 3 years or equivalent experience Tasks Analyze budget to boost and maintain the restaurant's profits Evaluate daily operations 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 Participate in marketing plans and implementation Leading/instructing individuals Address customers' complaints or concerns Provide customer service Plan, organize, direct, control and evaluate daily operations Supervision 1 to 2 people 3-4 people 5-10 people 11-15 people 16-20 people More than 20 people Work conditions and physical capabilities Fast-paced environment Work under pressure Tight deadlines Repetitive tasks Attention to detail Combination of sitting, standing, walking Personal suitability Accurate Client focus Dependability Efficient interpersonal skills Excellent oral communication Excellent written communication Flexibility Organized Reliability Team player Ability to multitask Work Term: Permanent Work Language: English Hours: 30 to 40 hours per week