Restaurant Manager

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
• Modify food preparation methods and menu prices according to the restaurant budget
• Determine type of services to be offered and implement operational procedures
• 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
• Recruit, organize, train and manage staff
• Plan, organize, direct, control and evaluate daily operations

Credentials

Certificates, licences, memberships, and courses 

• Responsible Beverage Service Certificate
• Food Safety Certificate

Additional information

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Handling heavy loads
• Attention to detail
• Standing for extended periods

Personal suitability

• Client focus
• Efficient interpersonal skills
• Flexibility
• Organized
• Reliability
• Team player
• Ability to multitask