Minimum Requirements Education: Secondary (high) school graduation certificate Experience: 7 months to less than 1 year Tasks Analyze budget to boost and maintain the restaurant''s profits 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 staff performance Plan and organize 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 Enforce provincial/territorial liquor legislation and regulations Organize and maintain inventory Negotiate arrangements with suppliers for food and other supplies Participate in marketing plans and implementation Lead/instruct individuals Address customers'' complaints or concerns Estimate ingredient and supplies required for meal preparation #J-18808-Ljbffr
Job Title
food services manager