restaurant manager

Tâches : Responsibilities Tasks Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies Modify food preparation methods and menu prices according to the restaurant budget Monitor revenues to determine labour cost Plan and organize daily operations Set staff work schedules Supervise staff Conduct performance reviews Organize and maintain inventory Ensure health and safety regulations are followed Negotiate arrangements with suppliers for food and other supplies Negotiate with clients for catering or use of facilities Address customers' complaints or concerns Supervision 5-10 people Exigences : English Compétences : Additional information Personal suitability Client focus Efficient interpersonal skills Organized

38.5– CAD / hour