Restaurant Manager

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 Recruit staff Supervise staff Determine type of services to be offered and implement operational procedures Conduct performance reviews Enforce provincial/territorial liquor legislation and regulations Ensure health and safety regulations are followed Negotiate arrangements with suppliers for food and other supplies To apply send your CV