Manager, Restaurant

Responsibilities

Tasks

• 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 staff performance
• Plan and organize daily operations
• Recruit staff
• Set staff work schedules
• Supervise staff
• Train staff
• Conduct performance reviews
• Cost products and services
• Organize and maintain inventory
• Ensure health and safety regulations are followed
• Address customers' complaints or concerns
• Provide customer service

Credentials

Certificates, licences, memberships, and courses 

• Food Safety Certificate

Additional information

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Repetitive tasks
• Attention to detail
• Standing for extended periods

Personal suitability

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

Benefits

Other benefits

• Free parking available