Operations manager, restaurant
Education:
College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years.
Tasks:
- Analyze budget to boost and maintain the restaurant's profits.
- 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.
- Balance cash and complete balance sheets, cash reports and related forms.
- Conduct performance reviews.
- Enforce provincial/territorial liquor legislation and regulations.
- Organize and maintain inventory.
- Ensure health and safety regulations are followed.
- Negotiate arrangements with suppliers for food and other supplies.
- Negotiate with clients for catering or use of facilities.
- Participate in marketing plans and implementation.
- Leading/instructing individuals.
- Address customers' complaints or concerns.
- Provide customer service.
- Manage events.
Supervision:
5-10 people.
Personal suitability:
- Client focus.
- Efficient interpersonal skills.
- Excellent oral communication.
- Excellent written communication.
- Reliability.
- Ability to multitask.
Employment terms options:
- Evening.
- Flexible hours.
Experience:
3 years to less than 5 years.
Employment terms options:
- Morning.
- Night.
- Day.
- Weekend.