restaurant manager

Education: Secondary (high) school graduation certificate

Experience: 3 years to less than 5 years

Tasks

1. Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
2. Evaluate daily operations
3. Modify food preparation methods and menu prices according to the restaurant budget
4. Monitor staff performance
5. Plan and organize daily operations
6. Train staff
7. Determine type of services to be offered and implement operational procedures
8. Organize and maintain inventory
9. Ensure health and safety regulations are followed
10. Negotiate arrangements with suppliers for food and other supplies
11. Address customers' complaints or concerns