restaurant manager

Education: Secondary (high) school graduation certificate Experience: 2 years to less than 3 years Work setting Food service establishment Tasks Determine type of services to be offered and implement operational procedures Organize and maintain inventory Ensure health and safety regulations are followed Leading/instructing individuals Address customers' complaints or concerns Train staff in job duties, sanitation and safety procedures Supervise and co-ordinate activities of staff who prepare and portion food Prepare and submit reports Prepare budget and cost estimates Maintain records of stock, repairs, sales and wastage Establish methods to meet work schedules Establish work schedules Estimate ingredient and supplies required for meal preparation Ensure that food and service meet quality control standards Plan, organize, direct, control and evaluate daily operations Supervision 16-20 people Staff in various areas of responsibility Food service counter attendants and food preparers Work conditions and physical capabilities Work under pressure Attention to detail Standing for extended periods Personal suitability Accurate Client focus Dependability Efficient interpersonal skills Excellent oral communication Flexibility Organized Reliability Team player Ability to multitask Health benefits Dental plan Health care plan Work Term: Permanent Work Language: English Hours: 40 hours per week