Resaurant Manager

Plan, organize, direct, control and evaluate the operations of a restaurant, bar, cafeteria or other food or beverage serviceDetermine type of services to be offered and implement operational proceduresRecruit staff and oversee staff trainingSet staff work schedules and monitor staff performanceControl inventory, monitor revenues and modify procedures and pricesResolve customer complaints and ensure health and safety regulations are followedNegotiate arrangements with suppliers for food and other suppliesNegotiate arrangements with clients for catering or use of facilities for banquets or receptions.