Restaurant manager

Education: Secondary (high) school graduation certificate. Tasks: Analyze budget to boost and maintain the restaurant's profits. Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies. Evaluate daily operations . Modify food preparation methods and menu prices according to the restaurant budget . Monitor revenues to determine labour cost . Monitor staff performance . Plan and organize daily operations. Balance cash and complete balance sheets, cash reports and related forms. Conduct performance reviews. Cost products and services. Ensure health and safety regulations are followed. Negotiate arrangements with suppliers for food and other supplies. Address customers' complaints or concerns. Security and safety: Reference required. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Attention to detail. Personal suitability: Client focus. Excellent oral communication. Organized. Ability to multitask. Employment terms options: Evening. Shift. Experience: 3 years to less than 5 years. Employment terms options: Weekend.