Restaurant manager

• Education: Secondary (high) school graduation certificate
• Experience: 2 years to less than 3 years

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
• Set staff work schedules
• Supervise staff
• Determine type of services to be offered and implement operational procedures
• Organize and maintain inventory
• Ensure health and safety regulations are followed
• Negotiate with clients for catering or use of facilities
• Participate in marketing plans and implementation
• Address customers' complaints or concerns
• Provide customer service
• Manage events

Personal suitability

• Accurate
• Client focus
• Dependability
• Flexibility
• Organized
• Reliability
• Work Term: Permanent
• Work Language: English
• Hours: 30 to 40 hours per week