restaurant manager

• Education: Secondary (high) school graduation certificate
• Experience: 2 years to less than 3 years

Work setting

Tasks

• Determine type of services to be offered and implement operational procedures
• Organize and maintain inventory
• Ensure health and safety regulations are followed
• Leading/instructing individuals
• Address customers' complaints or concerns
• Train staff in job duties, sanitation and safety procedures
• Supervise and co-ordinate activities of staff who prepare and portion food
• Prepare and submit reports
• Prepare budget and cost estimates
• Maintain records of stock, repairs, sales and wastage
• Establish methods to meet work schedules
• Establish work schedules
• Estimate ingredient and supplies required for meal preparation
• Ensure that food and service meet quality control standards
• Plan, organize, direct, control and evaluate daily operations

Supervision

• 16-20 people
• Staff in various areas of responsibility
• Food service counter attendants and food preparers

Work conditions and physical capabilities

This position requires the ability to manage multiple tasks in a fast-paced environment while ensuring quality service and adherence to safety standards.