restaurant manager

Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years Experience: 1 year to less than 2 years or equivalent experience Tasks 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 Plan and organize daily operations Set staff work schedules Supervise staff Conduct performance reviews Ensure health and safety regulations are followed Participate in marketing plans and implementation Address customers'' complaints or concerns Provide customer service Manage events Supervision More than 20 people Work Term: Permanent Work Language: English Hours: 30 to 35 hours per week