restaurant manager

Education: Secondary (high) school graduation certificate
Experience: 1 year to less than 2 years
Work setting
Various locations
Tasks
Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
Evaluate daily operations
Modify food preparation methods and menu prices according to the restaurant budget
Monitor staff performance
Plan and organize daily operations
Recruit staff
Supervise staff
Train staff
Conduct performance reviews
Organize and maintain inventory
Ensure health and safety regulations are followed
Address customers' complaints or concerns
Provide customer service
Work conditions and physical capabilities
Fast-paced environment
Work under pressure
Standing for extended periods
Personal suitability
Client focus
Organized
Reliability
Team player
Ability to multitask
Work Term: Permanent
Work Language: English
Hours: 35 hours per week