Restaurant manager

Education: Secondary (high) school graduation certificate. Tasks: 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. 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. Address customers' complaints or concerns. Provide customer service. Supervision: 3-4 people. 5-10 people. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Repetitive tasks. Personal suitability: Client focus. Flexibility. Reliability. Team player. Experience: 1 year to less than 2 years.