Restaurant Manager

Education

Secondary (high) school graduation certificate

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 revenues to determine labour cost.
• Monitor staff performance.
• Plan and organize daily operations.
• Set staff work schedules.
• Supervise staff.
• Train staff.
• 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.
• Organize and maintain inventory.
• 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.
• Participate in marketing plans and implementation.
• Address customers' complaints or concerns.
• Provide customer service.
• Supervision: 5-10 people.
• Work conditions and physical capabilities: Fast-paced environment.
• Work under pressure.
• Tight deadlines.
• Repetitive tasks.
• Handling heavy loads.
• Physically demanding.
• Attention to detail.
• Combination of sitting, standing, walking.
• Standing for extended periods.
• Large workload

Personal suitability

Accurate. Client focus. Dependability. Efficient interpersonal skills. Excellent oral communication. Excellent written communication. Flexibility. Organized. Reliability. Team player. Ability to multitask

Employment terms options

Early morning. Evening

Experience

1 year to less than 2 years