Operations manager, restaurant

Education: College/CEGEP. Tasks: Plan and organize daily operations. Supervise staff. Determine type of services to be offered and implement operational procedures. Balance cash and complete balance sheets, cash reports and related forms. Conduct performance reviews. Organize and maintain inventory. Ensure health and safety regulations are followed. Negotiate arrangements with suppliers for food and other supplies. Negotiate with clients for catering or use of facilities. Participate in marketing plans and implementation. Address customers' complaints or concerns. Provide customer service. Supervision: Staff in various areas of responsibility. Work conditions and physical capabilities: Work under pressure. Repetitive tasks. Attention to detail. Personal suitability: Client focus. Efficient interpersonal skills. Excellent oral communication. Organized. Team player. Experience: 2 years to less than 3 years.