restaurant manager

Education: Secondary (high) school graduation certificate

Experience: 7 months to less than 1 year

Tasks:

1. Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
2. Evaluate daily operations
3. Monitor staff performance
4. Plan and organize daily operations
5. Cost products and services
6. Enforce provincial / territorial liquor legislation and regulations
7. Organize and maintain inventory
8. Participate in marketing plans and implementation
9. Address customers' complaints or concerns
10. Provide customer service

Supervision:

1. 1 to 2 people

Certificates, licences, memberships, and courses:

1. Smart Serve

Computer and technology knowledge:

1. MS Excel
2. MS Office
3. MS Outlook
4. MS PowerPoint
5. MS Word