Manager, restaurant

Tasks

Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
Evaluate daily operations
Monitor staff performance
Plan and organize daily operations
Recruit staff
Set staff work schedules
Supervise staff
Train staff
Determine type of services to be offered and implement operational procedures
Ensure health and safety regulations are followed
Negotiate arrangements with suppliers for food and other supplies
Leading/instructing individuals
Address customers' complaints or concerns
Provide customer service
Work Term: Permanent
Work Language: English
Hours: 30 hours per week

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