Manager, restaurant

Education: Secondary (high) school graduation certificate. 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 . Recruit staff. Supervise staff. Determine type of services to be offered and implement operational procedures. Conduct performance reviews. Cost products and services. Organize and maintain inventory. Ensure health and safety regulations are followed. Negotiate with clients for catering or use of facilities. Address customers' complaints or concerns. Manage events. Screening questions: Are you currently a student?. Do you have experience...