Restaurant manager

• Education: Secondary (high) school graduation certificate
• Experience: 5 years or more

Tasks

• Analyze budget to boost and maintain the restaurant's profits
• Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
• Monitor revenues to determine labour cost
• Monitor staff performance
• Recruit staff
• Determine type of services to be offered and implement operational procedures
• Conduct performance reviews
• Cost products and services
• Negotiate arrangements with suppliers for food and other supplies
• Participate in marketing plans and implementation
• Work Term: Permanent
• Work Language: English
• Hours: 30 to 40 hours per week