Restaurant Manager

On-site restaurant manager position.

• Analyze budget to boost and maintain the restaurant’s profits
• 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 revenues to determine labour cost
• Monitor staff performance
• Plan and organize daily operations
• Recruit staff
• Set staff work schedules
• Supervise staff
• Conduct performance reviews
• Ensure health and safety regulations are followed
• Negotiate arrangements with suppliers for food and other supplies
• Address customers' complaints or concerns
• Train staff in job duties, sanitation and safety procedures
• Ensure that food and service meet quality control standards
• Deposit cash and maintain daily log books
• Assist in budget preparation
• Maintain inventory and records of food, supplies and equipment
• Estimate amount and costs of supplies and food items