Restaurant Manager

Plan, organize, direct, control and evaluate daily operations

• Determine type of services to be offered and implement operational procedures
• Balance cash and complete balance sheets, cash reports and related forms
• Conduct performance reviews
• Cost products and services
• Organize and maintain inventory
• 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
• Address customers' complaints or concerns
• Provide customer service
• Recruit, train and supervise staff
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• Supervision
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• 3-4 people

Fast-paced environment

• Work under pressure
• Attention to detail

Accurate

• Efficient interpersonal skills
• Excellent oral communication
• Excellent written communication
• Organized
• Reliability
• Team player