Restaurant Manager

1. Be in charge of restaurant management, budgeting, and purchasing supplies on a budget.

2. Management of financial transactions such as operation, daily cash management, and resolution of any issues when on duty.

3. Handle the level of stock.

4. Plan the menu with chefs and organize special functions.

5. Ensure that restaurant policies are followed and that a positive working

environment is created.

6. Ensure health and safety standards are measured and maintained, and all the facilities in the restaurant comply with the standards.

7. Be responsible for the selection and training of staff when needed.

8. Develop good customer relationships, and resolve any complaints.