Restaurant manager

• Education: Secondary (high) school graduation certificate


• Experience: 1 year to less than 2 years

Tasks

• Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
• Evaluate daily operations
• Plan and organize daily operations
• Recruit staff
• Set staff work schedules
• Balance cash and complete balance sheets, cash reports and related forms
• Organize and maintain inventory
• Ensure health and safety regulations are followed
• Negotiate arrangements with suppliers for food and other supplies
• Address customers' complaints or concerns
• Provide customer service


• Work Term: Permanent


• Work Language: English


• Hours: 40 hours per week