Manager of a restaurant
requirements for the job
Education A certificate or certification from a college, CEGEP, or other non-university program lasting one to two years, or similar experience
3 years to less than 5 years of experience
Respond to client complaints or concerns.
Supervise kitchen employees and assist and train them in food preparation, cooking, and handling.
Recruit, train, and manage employees.
Participate in the development and implementation of marketing strategies.
Place an order for supplies and equipment.
Products and services with a low cost
Review your employees’ performance.
Organize and keep track of inventories.
Ability to manage a group of 5-10 people;
Initiative; Effective interpersonal skills; Flexibility; Accuracy; Team player; Excellent oral communication; Client focus; Dependability; Judgement; Reliability; Organized; Personal Suitability