restaurant manager

Experience

• 3 years to less than 5 years

Tasks

• 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 staff performance
• Plan and organize daily operations
• Train staff
• Conduct performance reviews
• Organize and maintain inventory
• Ensure health and safety regulations are followed
• Negotiate with clients for catering or use of facilities
• Lead and instruct individuals
• Address customers' complaints or concerns
• Provide customer service

Supervision

• More than 20 people

Work Conditions and Physical Capabilities

Work in a fast-paced environment with the ability to handle multiple tasks.