Restaurant manager

Education: Secondary (high) school graduation certificate. Work setting: Urban area. Tasks: Evaluate daily operations . Monitor revenues to determine labour cost . Monitor staff performance . Plan and organize daily operations. Recruit staff. Set staff work schedules. Supervise staff. Train 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. Cost products and services. Enforce provincial/territorial liquor legislation and regulations. 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. Leading/instructing individuals. Address customers' complaints or concerns. Provide customer service. Supervision: 5-10 people. Cuisine specialties: Japanese cuisine. Transportation/travel information: Public transportation is available. Work conditions and physical capabilities: Fast-paced environment. Repetitive tasks. Standing for extended periods. Employment terms options: Evening. Shift. Experience: 3 years to less than 5 years. Employment terms options: Morning. Day. Weekend. Overtime available.