Restaurant manager

Education: Secondary (high) school graduation certificate. Tasks: Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies. Evaluate daily operations . Monitor staff performance . Plan and organize daily operations. Recruit staff. Determine type of services to be offered and implement operational procedures. Balance cash and complete balance sheets, cash reports and related forms. Cost products and services. Organize and maintain inventory. Negotiate arrangements with suppliers for food and other supplies. Personal suitability: Dependability. Excellent oral communication. Flexibility. Team player. Ability to multitask. Experience: 1 year to less than 2 years. Other benefits: Free parking available.