RESTAURANT MANAGER
• analyzing and planning restaurant sales levels and profitability;
• preparing reports at the end of the shift/week, including staff control, food control and sales; creating and executing plans for department sales,
• profit and staff development; setting budgets and/or agreeing them with senior management;
• coordinating the entire operation of the restaurant during scheduled shifts; recruiting, training and motivating staff; maintaining high standards of quality control, hygiene, and health and safety;


FOOD SERVICES MANAGER
• Monitor budgets and payroll records, and review financial transactions in order to ensure that expenditures are authorized and budgeted.
• Schedule staff hours and assign duties.
• Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
• Coordinate assignments of cooking personnel in order to ensure economical use of food and timely preparation.