Restaurant Manager

Tasks
Plan, organize, direct, control and evaluate daily operations
Balance cash and complete balance sheets, cash reports and related forms
Conduct performance reviews
Cost products and services
Enforce provincial/territorial liquor legislation and regulations
Organize and maintain inventory
Monitor revenues and modify procedures and prices
Ensure health and safety regulations are followed
Negotiate arrangements with suppliers for food and other supplies
Develop, implement and analyze budgets
Participate in marketing plans and implementation
Set staff work schedules and monitor staff performance
Leading/instructing individuals
Address customers’ complaints or concerns
Recruit, train and supervise staff
Supervision
More than 20 people
Experience and specialization
Computer and technology knowledge
Accounting software
Electronic cash register
Point of sale system