Restaurant manager

English

1 year to less than 2 years

Work must be completed at the physical location. There is no option to work remotely.

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
Train staff
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
Leading/instructing individuals
Address customers’ complaints or concerns