Restaurant manager

Education: Secondary (high) school graduation certificate. Tasks: Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies. Modify food preparation methods and menu prices according to the restaurant budget . Plan and organize daily operations. Enforce provincial/territorial liquor legislation and regulations. Organize and maintain inventory. Ensure health and safety regulations are followed. Participate in marketing plans and implementation. Provide customer service. Supervision: 11-15 people. Work conditions and physical capabilities: Fast-paced environment. Handling heavy loads. Attention to detail. Combination of sitting, standing, walking. Personal suitability: Accurate. Client focus. Dependability. Excellent oral communication. Excellent written communication. Organized. Team player. Experience: 1 year to less than 2 years.