restaurant manager

Education: Secondary (high) school graduation certificate. Tasks: Analyze budget to boost and maintain the restaurant's profits. 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 revenues to determine labour cost . Monitor staff performance . Plan and organize daily operations. Recruit staff. 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. Cost products and services. Enforce provincial/territorial liquor legislation and regulations. Organize and maintain inventory. Negotiate with clients for catering or use of facilities. Participate in marketing plans and implementation. Address customers' complaints or concerns.

Screening questions: Do you have experience working in this field?. Government programs: Recognized employer. Experience: 3 years to less than 5 years.