Manager, food and beverage service

Education: No degree, certificate or diploma. Work setting: Restaurant and food service. 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 staff performance . Recruit staff. Set staff work schedules. Supervise staff. Train staff. Balance cash and complete balance sheets, cash reports and related forms. Conduct performance reviews. Organize and maintain inventory. 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. Host functions such as weddings, anniversaries, communi...