On Site Posted On Restaurant Manager

certificate or diploma from a program of 1 year to 2 years Experience 1 year to less than 2 years On site Work must be completed at the physical location. There is no option to work remotely. Responsibilities 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 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 Manage events Supervision More than 20 people Additional information Work conditions and physical capabilities Fast-paced environment Work under pressure Repetitive tasks Physically demanding Attention to detail Combination of sitting, standing, walking Personal suitability Accurate Client focus Dependability Efficient interpersonal skills Excellent oral communication Excellent written communication Flexibility Organized Reliability Team player Ability to multitask