Restaurant Manager

Education: Secondary (high) school graduation certificate. 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 . Monitor revenues to determine labour cost . 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. 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. Participate in marketing plans and implementation. Address customers' complaints or concerns. Provide customer service. Manage events. Negotiate with suppliers for the provision of materials and supplies. Maintain records of food costs, consumption, sales and inventory. Supervision: 5-10 people. Cuisine specialties: Vietnamese cuisine. Work conditions and physical capabilities: Fast-paced environment. Attention to detail. Personal suitability: Client focus. Flexibility. Organized. Reliability. Team player. Ability to multitask. Experience: 1 year to less than 2 years.