Restaurant manager

Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years. Tasks: Evaluate daily operations . Modify food preparation methods and menu prices according to the restaurant budget . Monitor staff performance . Plan and organize daily operations. Set staff work schedules. Supervise staff. Train staff. Conduct performance reviews. Cost products and services. Ensure health and safety regulations are followed. Leading/instructing individuals. Address customers' complaints or concerns. Provide customer service. Experience: 3 years to less than 5 years.