restaurant manager

Education: Secondary (high) school graduation certificate Experience: 2 years to less than 3 years Tasks Plan, organize, direct, control and evaluate daily operations 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 Monitor revenues and modify procedures and prices 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 Develop, implement and analyze budgets Participate in marketing plans and implementation Set staff work schedules and monitor staff performance Leading/instructing individuals Address customers' complaints or concerns Provide customer service Recruit, train and supervise staff Work Term: Permanent Work Language: English Hours: 30 to 40 hours per week